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....
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!