Mary Smiths Apple Crisp

Its raining again! Bob is mumbling about the fact that he still has to mow the front half of our acre........but I know secretly he is disappointed that he can't do it today.  He loves that mower!  We're both looking forward to our Nascar race tonite so I fixed an early dinner.  I saw some beautiful short ribs in the market the other day and decided to brown them up with some fresh vegys.  Now I am not going into detail about cooking shortribs.......just give you a couple of hints. Remember that shortribs are at least 50% fat......but also remember that is what makes them tender and delicious.  The secret is to render off that fat in the beginning. So, two ways.........put them on a rack over a drip pan and cook til fat has rendered off......probably the best way........but since I am always in a hurry and don't want to dirty lots of pans.......I brown mine on med high on all sides in a nice heavy pot on top of the stove.  Then turn to med low and let all that fat render off. Remove the ribs.......drain the fat out of the pan.......return the ribs to the pan and away you go.  Cook on simmer for several hours.......add vegys and you have an inexpensive great meal.

So my recipe for the day........is from an old, old recipe that again.......I have used for 50 years.  Its on an old recipe card that is brown and stained from years and years of use.  The title is Mary Smiths Apple Crisp.
Does anyone remember Mary Smith from Basin Wyoming?  Lots of apple crisp recipes out there but believe me..........this is the head of the class!
Butter an 8 x 8 pan and slice in 4 cups of tart apples..........of course, the best are Granny Smith.......I've tried others but always go back to Granny Smith.  In a bowl mix up 3/4 cup flour, 1 cup brown sugar, 1/2 cup softened butter, 1 tsp cinnamon, 1/4 tsp salt.  Smish it all tog with fingers and drop onto the apples so the top is  all covered. Bake at 350 for 30 minutes.  This is excellent to throw tog when in a hurry for a great dessert. Enjoy!