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Aunt Eliza was the Houston family cook at the Governor’s Mansion.

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I’ve cooked Apple Brown Betty in the past. I use green apples for a Brown Betty, this recipe doesn’t specify the type of apples to use. The recipe comes across as simpler than the Brown Betty. First I preheat the oven to 400F. Next, I slice 6 green apples with their skins on. I place the apples in a bowl. With a Brown Betty I soak the apples in sugar and lemon juice. With the crisp I soak the apples only in 1/2 cup of water.

I spread the sliced apples in a greased pan. I add the water. I melt 1/2 cup of butter. I combine melted butter with 1/2 cup sugar, 3/4 cups flour, pinch of salt and pinch of cinnamon. I use my hands combine the ingredients.

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I take pinches of the topping and spread it as evenly as possible over the apples. I cover the pan with aluminum foil out of habit, the recipe doesn’t call for it. I hope the foil will evenly distribute the heat over the dish and will prevent spillage in the oven.

When I take the dish out of the oven, the topping is still moist. The crisp tastes amazing. The apples are warm and soft, the topping carries just enough sugar so that the sweetness isn’t overpowering. I love the tartness of the green apples.