Deep Dish Apple

My mom was known for her pies, but this crust-less apple dish was so quick and easy that we asked for it often. I've been asked often by many family members where my mom's recipes ended up after she passed away 6 years ago. I am thankful that none of my siblings wanted her collection of recipes as much as I did. I am now the "go-to" person for Gen's recipes. Wherever my mother lived, she soon became known for her baked goodies. At her funeral, my cousin, Father Bob, spoke about my mother sharing so much of herself through food. That's what she was known for and that's what she'll be remembered for.




6 large apples (an assortment such as Granny Smith, Cortland, Honey Crisp work well together) 2 Tablespoons lemon juice ¾ teaspoon ground cinnamon 1 cup granulated sugar, divided ¾ cup all purpose flour ¼ teaspoon table salt 6 Tablespoons unsalted butter, slightly soft

Nutritional information

No nutrition information available


Preheat oven to 375 degrees F. Peel, core and slice apples into half inch slices and place in a ceramic/oven-proof 2 qt. bowl. Pour lemon juice over apples. Mix the cinnamon with ½ cup of the sugar and sprinkle over apples, stirring from the bottom of the bowl to distribute well. Now combine remaining ½ cup sugar with flour, salt and butter and work it together either with your hands or a pastry blender until it sticks together when you grasp a handful. Pat this topping mixture over the apples in the bowl and bake in preheated oven for 45-55 minutes. Serve warm or cold.