Remember when apple crisp had that wonderful flour, sugar, and butter topping that baked up all crisp and golden? Cathy Bean of Searsmont asked a couple of weeks ago about an “old-fashioned cafeteria apple crisp” she remembered from grade school. Her recollection was it didn’t seem to have so much brown sugar in it and that it tasted like “heaven.”

My sister Sally Oliver of New Harbor and I talked about this one, and she suggested that the crisp Cathy recalled was a good deal like the one our mom used to make, back along, say, 40 years ago, when apple crisp had a streusel topping, rather than that virtuous, all-natural granola-style oats, sunflower seeds, brown sugar, and butter combination favored by old hippies. Believe it or not, one early name for apple crisp was Apple Paradise, so Cathy’s memory of “heaven” is right on.

When I make apple crisp, really the only recipe I need is for the topping. I figure on one cored and sliced apple per person, and one tablespoon of flour and one of sugar for each apple. I sprinkle cinnamon very gently over the apples, about half a teaspoon for four apples. Whether you peel the apples or not is a matter of personal taste. I don’t do a lick more of work than is absolutely necessary, and apple peeling doesn’t qualify as necessary around here.

Looking for…

Blue Howard of Gouldsboro Point would like to try her hand at cooking fennel and has always been a bit intimidated by the trendy vegetable. She wants a simple recipe to start out with. Any ideas?

Send queries or answers to Sandy Oliver, 1061 Main Road, Islesboro 04848. For recipes, tell us where they came from. List ingredients, specify number of servings and do not abbreviate measurements. Include name, address and daytime phone number.

Apple Crisp

Serves four generously

4 apples, cored and sliced

4 tablespoons flour

4 tablespoons sugar

1/2 teaspoon cinnamon

1/2 cup water

Streusal Topping for Apple Crisp:

1 cup flour

1/3 cup light brown sugar

2/3 cup of white sugar

1/2 cup butter or one stick

Preheat the oven to 350 F. Toss together the apples, flour, sugar, and cinnamon. Grease a 9-by-13 inch baking pan, spread the apples in it, and add the water. Blend together topping ingredients using a pastry cutter, two knives, food processor, or your fingertips till it appears crumbly. Spread the streusel topping over the apples. Bake for 45 to 50 minutes until the topping is golden and the apples are tender.