Sunday, October 24, 2010

Apple Crisp

One of my hubby's coworkers asked for a good apple crisp recipe and this is it. I'm not one to toot my own horn, but I am tooting it a little, and very softly, so I don't want anyone getting any attitude. I think it turned out great.  The apples were tangy and covered in sticky sweet cinnamon-y goo syrup. I had mine with vanilla ice cream, Justin had his alone.  I liked the ice cream as a contrast to the warmth and the sweet-tang of the apples.


I'm not a huge fan of apple desserts any more.  So to get me to actually like cooked apples with cinnamon, it has to be pretty damn good. And yes, I like this or I wouldn't post it.

Ingredients
4 firm and sour apples, peeled, cored, and sliced (Granny Smith, or Golden Delicious if you want a milder apple)
1 Tablespoon flour
2/3 cup packed brown sugar
1 teaspoon cinnamon
1 teaspoon lemon juice or a generous sprinkling of Fruit-Fresh
1 stick butter (8 Tablespoons)
1/2 cup flour
1/2 cup quick-cooking oats
1/2 cup brown sugar
1/4 teaspoon cinnamon
a sprinkle of salt

Method
1. Combine the sliced apples with the 1 T. flour, 2/3 cup brown sugar, 1 tsp. cinnamon, and lemon juice. Toss well so each piece of apple is coated with the sugary mixture.


2. Spread the apples in a 8 or 9 inch square baking dish.


3. Combine the remaining ingredients.  Either pulse them in a food processor or manually mix them using a pastry blender utensil until evenly sandy and lumpy.


4. Spread the butter-oat-sugar topping over the apples in the dish. Press it down a bit to get the best contact with the apples.


5. Bake in a 400F preheated oven about 20-25 minutes. Topping should be golden brown and toasty, edges should be crisp, while the apples should be tender and juicy.  Let it cool a bit.  Serve with some vanilla ice cream. This will make 9 servings.