Tuesday, September 14, 2010

Apple Crisp

You all know my obsession with apple pie.  Well, when fall comes rolling around and I find my spirit in sync with my home decor and I breathe in crisp air with a sense of well-being, it is only natural that my tongue also craves something warm and apple-y.  Truly, I endure summer just for the first, wonderful day of fall.  We had our first crisp fall day here in the Midwest a couple of days ago, and that was enough to inspire me to make apple crisp.  Oh, the aroma that wafted through my home as it was baking!!  I seriously think that Heaven will smell like baking apples infused with cinnamon.  I love how apple crisp is just a simpler version of apple pie.  This time, I made my crisp topping in my food processor, adding all the ingredients to the bowl except the oats, which I stirred into the flour mixture.  So easy!  Of course, you can use a pastry blender, two forks, or even your fingers. 

Apple Crisp
Source:  Betty Crocker's New Cookbook

4 medium, tart cooking apples (I used a combination), peeled and sliced (about 4 cups)
2/3 to 3/4 cup packed brown sugar (depending on how tart your apples are!)
1/2 cup flour
1/2 cup quick-cooking oats or old fashioned oats
1/3 cup stick butter, softened
3/4 tsp. ground cinnamon
3/4 tsp. ground nutmeg

Preheat oven to 375 degrees.  Grease bottom and sides of pan with butter or cooking spray. You can use an 8x8 square baking dish or a round cake pan.  Double recipe if using a 9x13 baking dish.

Arrange sliced apples in pan (you could use the slicing disc attachment of a food processor).  Mix remaining ingredients.  Sprinkle over apples.

Bake about 30 minutes, or until topping is golden brown and apples are tender.  Serve warm.  (Also great served with cinnamon or vanilla ice cream).

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