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  Apple Crisp
  Category: Deserts
  Author: Tem House
  Date: 1/1/2007
  Hits: 158
Ingredients:
Nominal Recipe. Exact measures are not critical.

Number of Servings

1 2 4 8
10 ounce
ramekin 2½ cup 1¼ qt 2½ qt baking dish size for family style serving *
____
1 2 4 8 medium Granny Smith apple (~6 oz ea)
1 tsp 2 tsp 1 TBS 2 TBS lemon juice
1 TBS 2 TBS ¼ cup ½ cup brown sugar
1 dash ¼ tsp ½ tsp 1 tsp cinnamon, ground
1 smidgen 1 pinch 1 dash ¼ tsp nutmeg, ground
1 pinch 1 dash ¼ tsp ½ tsp salt
1 TBS 2 TBS ¼ cup ½ cup optional:
dried fruit, like craisins or raisins + equal volume of water
____
1½ TBS 3 TBS 3 oz ¾ cup rolled oats
1 TBS 2 TBS ¼ cup ½ cup flour
1 tsp 2 tsp 1 TBS 2 TBS granulated sugar
1 pinch 1 dash ¼ tsp ½ tsp salt
1 TBS 2 TBS ¼ cup ½ cup butter, cold
1 TBS 2 TBS ¼ cup ½ cup optional:
chopped nuts, like walnuts or pecans
Instructions:
Preheat oven to 375°F.

Grease a suitable size baking dish. See below *.

Peel, core and course chop the apples. Toss the apples in a bowl with lemon juice (to prevent darkening & to increase tartness). Toss brown sugar, cinnamon, nutmeg and salt with the apples. If desired, stir in the optional fruit + water. Press the apple mixture evenly into the bottom of the baking dish(es).

Add oats, flour, sugar and salt to the now-empty bowl. Dice the cold butter into ~1/4 inch pieces. Cut the butter into the oat-flour mixture until it looks like crumbs. If desired, mix in the optional nuts. Sprinkle the oat-flour mixture evenly over the apples in the baking dish(es).

Bake at 375°F for 30 minutes, or until the apples are tender and the toppings are lightly browned. Serve warm or at room temperature.
________

* Use separate 10 ounce ramekins for individual servings or a single baking dish for family style serving.
________

1 smidgen = 1/32 tsp = 0.15 ml
1 pinch = 1/16 tsp = 0.3 ml
1 dash = 1/8 tsp = 0.6 ml
3 tsp = 1 TBS = 15 ml
2 TBS = 1 fl oz = 30 ml
4 TBS = 1/4 cup = 60 ml
8 fl oz = 1 cup = 240 ml
4 cups = 1 qt = 950 ml
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