Recipe: Apple Crisp

[wayfaringwordhack]

I have made this recipe a few times now, and I thought I would share it in case anyone else has some apples they need to use up (I have a couple of crates!). And posting it allows me to keep a handy record of the changes I have made. One of these days, I'll transfer all my notecard-recorded recipes into a notebook, but until I do, this is a nice way to organize them.

 Let me know if you make the crisp and what you think. Bon appétit !

This is adapted from "Potluck Apple Crisp" on tasteofhome.com

 

Ingredients

 

 

 

Apple filling:

• 12 medium apples, sliced & peeled ¹
• 1 cup sugar (200 g)²
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg

 

 

Crust and Topping:

• 1/2 cup shortening (95g)
• 1/2 cup butter, softened (113g)
• 1 cup packed brown sugar (I use 200g raw sugar with 1T molasses)
• 1-1/2 cups all-purpose flour (210g)
• 1-1/2 cups old-fashioned oats (150g)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

 

 

 

Directions:

 

Preheat oven to 400°F (205°C) In a Dutch oven or heavy pot, combine apples, sugar, cinnamon and nutmeg; cook and stir over medium heat just until apples are tender. Cover the pot if the apples are drying out too much.

Set aside.

 

In a large bowl, cream the shortening, butter and brown sugar. Combine the flour, oats, baking soda and salt. Add to creamed mixture and mix well. Pat half of flour mixture into a greased 13x9-in. baking dish and bake for 10-15 minutes, long enough for the crust to start to set.³

 

Remove from oven and spread apples over top while still hot. Crumble remaining flour mixture over apples. Bake at 400°F (205°C) for 25-30 minutes or until golden brown. Serve warm with ice cream or whipped cream if desired.

Notes:

<sup>1. I use an apple peeler that cores and slices the apples at the same time. I then break these slices into quarters. I also use about four kinds of apples for different flavor notes. If you buy organic apples, save your peels and cores to make Apple Scrap Jam. So easy and delicious.↩
2. Two cups of sugar is called for in the original recipe, which is just way too much for my taste. Depending on your preferences and apples, I would err on the side of less sugar and work your way up. I put only 1/3 cup the 2nd time I made it and found it fine.↩
3. The original recipe calls for adding the apples over an unbaked crust, which I did the first time. However, the bottom crust was lost in a total mush with the apple filling and was a bit gritty in the mouth. I much prefer to pre-bake the bottom first. Your tastebuds may disagree. ↩</sup>3)

 

Comments

[asakiyume]

~ ~ yum ~ ~

[pjthompson]

Sounds delicious!

After hand peeling ten potatoes for Thanksgiving I have added a peeler to my wish list. I want to start cooking more, but I do not want to be peeling more. As it is, I got myself an electric vegetable masher. My shoulder isn't up to the hand method any more and besides, why the hell not? Puritanism is not my style. ;-)

[wayfaringwordhack]

Oh man, I feel you on the peeler. It makes things sooooooo much easier. I love Apple Butter, but all those years I made it without the peeler...I just can't imagine going back! Some people are against "one use" gadgets, but sometimes they are so worth it.

[queenoftheskies]

That sounds yummy!