Jeremy H's Homemade Apple Crisp modified from Ceci Razza's Cookbook
Why I Love This Recipe
This was my grandma's recipe and when she died my grandma gave her cookbook to my mom.
CHEM INFO: The apples are heterogeneous mixture and so is the eggs. The cinnamon, flour, and butter are homogeneous mixtures. The sugar(C12H22O11)is a pure substance. A physical change in the crisp is peeling and coring the apples and slicing the apples very thin. A chemical change ( clues that point to the chemical change would be the heat burning the apples and turning them tan) would be the apple crisp getting crisp (hard on top) and turning brown.
Submitted by: "Jeremy H"
Ingredients You'll Need
Bag of Apples (about 7-8)
1 cup of flour
1 cup of sugar
1 stick of butter
Peel, core and slice apples thin.
Put into a 13 x 9 pan.
Sprinkle with cinnamon.
Mix together the next three ingredients and put on top of apples evenly.
Melt the butter and drizzle over the apple mixture.
Bake at 350 degrees for 1 hour.
Serve warm with vanilla ice cream