Saturday, September 16, 2006

Apple Crisp

I found this at Be Not Conformed, posted by Mrs. R. It looks really good and I plan on giving this one a try. Especially for this fall. This just seems to be the right time of year for an apple dessert, doesn't it?

1/2 cup (70 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar
1/4 cup (55 grams) light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon fresh or ground nutmeg
1/8 teaspoon salt
6 tablespoons (84 grams) unsalted butter, cut into pieces
1/3 cup (30 grams) old-fashioned rolled oats

2 1/2 pounds (1.2 kg) or 6 cups peeled and sliced Granny Smith Apples or other firm, tart-tasting apple
2 tablespoons (30 grams) light brown sugar

Preheat oven to 375 degrees F (190 degrees C) and place rack in the center of the oven.
Butter or spray with a cooking spray, an 8 x 8 x 2 inch (20 x 20 x 5 cm) baking dish. Set aside.

For Topping: Place all the topping ingredients (flour, sugars, spices, butter, and oats) in a food processor and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible. (This can also be done with two knives or your fingertips.) Set aside while you prepare the filling.

For Filling: Peel, core, and slice the apples into 1/4 inch (.7 cm) thick pieces. Place in a large bowl and add the brown sugar. Gently combine and then transfer to your prepared baking dish Spread the topping evenly over the apples.

Bake for approximately 35-45 minutes or until the topping is golden brown. Remove from oven and place on a wire rack to cool for about 10 - 15 minutes before serving.

Serve with softly whipped cream or vanilla ice cream. Refrigerate any leftovers and reheat before serving.

Makes 4 servings.

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