These muffins are a wonderful fall treat. My mom was given this recipe years ago when she spent the day with her cousin Kathy. They made a few muffin recipes and other fun fall treats. This is probably my favorite. Not only do these freeze well, they are also good for a few days after baking and toast nicely.
You can use all purpose flour, but these are also great as a 50/50 mix with AP flour and 50% white whole wheat. We rarely use the full amount of sugar. They are good with or without the steusel. If you chose not to add the streusel, they are even less sweet, which is a nice change sometimes.
If you prefer to make a loaf of bread, pour into a greased and lightly floured pan and bake for about an hour.
We do not follow this recipe precisely. Depending on who is making the crisp, and how many apples we have, we often fill our pan 3/4 of the way full because we really like apples. Instead of cutting in cold butter, ours is usually softened and we just mix it with the topping ingredients. Since we do not like super sweet apple crisp, we use one cup sugar in the topping, but use more if making for company. If the topping seems a little dry, we add extra butter to the top when we put the apple crisp in the oven.
While this is great for dessert with vanilla ice cream, we often eat it for dinner. We also enjoy it warm for breakfast with milk.
Some good apple choices are Golden delicious, a mixture of Granny Smith and Pink Lady, or a mixture of whatever you have. We used an unknown apple from a friends tree.
While this is good as a jam, it is also very good over vanilla ice cream!
I am not exactly sure when I was given this recipe, but I know it is from my mom. These muffins are a great when you went apple picking and picked a lot more apples than you thought.
