This old-time dessert is still a favorite today. It’s really a streusel apple pie baked without a crust.

　　

Ingredients

makes 6 servings

　　1 cup packed brown sugar

　　1 cup all-purpose flour

　　2 teaspoons ground cinnamon

　　8 tablespoons (1 stick) cold butter

　　6 Golden Delicious apples (about 2 pounds), peeled, cored, and sliced thin

　　2 teaspoons freshly squeezed lemon juice

　　1 teaspoon freshly grated lemon zest

　　

Step 1

Position the oven racks so that there is one rack in the center of the oven. Preheat the oven to convection bake at 350°F. Butter a 9- or 10-inch pie pan or a 9-inch square baking pan.

　　

Step 2

In a small bowl, or in the bowl of a food processor fitted with the steel blade, combine the sugar, flour, and 1 teaspoon of the cinnamon. Slice the butter into the flour mixture and with a pastry blender, or using 10 on-off pulses of the food processor, cut in the butter until the mixture is crumbly.

　　

Step 3

Sprinkle the apples with the remaining 1 teaspoon cinnamon, the lemon juice, and the lemon zest. Arrange the slices in the baking pan. Sprinkle the crumb mixture evenly over the top.

　　

Step 4

Bake in the center of the oven, uncovered, for 35 to 45 minutes or until the apples are fork-tender and the crust is browned and crisp.

　　

Pear Crisp

Step 5

Use 6 Bartlett or Bosc pears. Replace the cinnamon with 1/2 teaspoon ground nutmeg.

　　

Peach and Blueberry Crisp

Step 6

Use 5 large peeled peaches and 1 cup fresh blueberries. Bake for 25 to 30 minutes or until the crust is browned and crisp.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.