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Tuesday, October 20, 2009

Apple Crisp

You may have noticed my blogging has slowed down the past week or so.  I've decided to try a sewing project.  Partly to prove you CAN teach an old dog new tricks. lol  I cook.... I don't sew.  (at least not very well)  I'm nearly done though, only a few seams unpicked, a few pin stabbings, and only once had the urge to say a bad word. (and I even resisted that!)  lol  Soon we'll get back to our regular hobby of cooking.

Apple Crisp.  You know, when I was younger, the only part I liked was the crisp part on top.  Okay - so that was pretty much up until now.  The apples were always just a little too tart for my taste and often too firm, I like them almost mushy.  SO... with my need to figure out ways to use apples right now, I decided to fiddle with the recipe and see if I could make a crisp that I like, fruit and all.  I DO like apple pie filling - so I thought I'd treat the sliced apples the same as if I were making a pie and added sugar, cinnamon and flour to them before adding the topping, and baked it a little longer.  It turned out great, if I DO say so myself!  The crisp was sweet and crisp - the filling was tender and sweet.  UmmmmYUMMMY!   Even my picky little girls asked for seconds.  It was gone before I remembered to take a picture.  Maybe you'd like to give this a try....

Apple Crisp

4 C. apple slices (peeled and cored)
1/2 C. sugar
1 tsp. cinnamon
2 T. flour


Put sliced apples into a greased 8x8 pan.  Mix sugar, cinnamon and flour and mix in with apples.  Prepare topping:


3/4 C. brown sugar
1 tsp. cinnamon
1 C. quick oats
1/2 C. flour
1/2 tsp. salt
1/2 C. melted butter or margarine


Mix the above all together and then sprinkle over apples.  Bake at 375 for 30-40 minutes or until apples are tender.  Cool slightly and serve with whipped cream or vanilla ice cream.


Joy's Notes:  A nice, firm, slightly tart apple works best for this.   The topping is good just sprinkled on ice cream too. Mmmm!

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