Aunt Janetta's Apple Crisp/Pie (or Peach)

We love dotting the fruit with cream cheese before putting on the topping.

Try less sugar than this, even by half, if you are lessening sugar in your diet.

6-8 Jonathon or Granny Smith Apples, peeled, cored, and chopped into bite-sized chunks. I usually throw in a handful of raspberries or strawberries to make it red and give it a little extra flavor. Substitute Peaches also. 

Toss fruit with:
1/3 c. sugar
¼ tsp salt
1 tsp cinnamon
¼ tsp nutmeg.  

For the streusel topping: 
1 c. flour
½ c. butter
½ c. white sugar
¼ tsp baking powder

Cut together the topping by hand or use food processor.  Place apples in a buttered baking dish, cover with topping and bake at 350 for about 45 minutes.  If making a pie, buy a deep dish pie crust, fill with the apple mixture, and top with streusel topping and bake.  

I love this served plain and at room temperature, but you can also serve hot with ice-cream.

Here is a traditional European unsweetened topping:

Fresh Cream to serve with Tarte Tatin or Apple Pie
1 part sour cream
2 parts heavy cream

Put over heat just to take the chill off the cream.  Then let sit out overnight and it will thicken up by itself.  Once it’s thickened, refrigerate!