Thursday, February 11, 2010

Apple Crisp

A couple weeks ago, I set out to make an apple pie for my mom to take to work. I follow the recipe in the New Cookbook published by Better Homes and Gardens. Well at least the first time I made an apple pie at Christmas I did. After that, I started to modify it and change it, and now I don't even look at the recipe any more. So I've pretty much come up with a new recipe for apple crisp, which I will share with you because it is, in a word, AMAZING.

Apple Crisp
Apple mixture
4 medium sized Granny Smith apples
1/3 to 1/2 cup sugar
Approx. 1 tsp. cinnamon
1/4 tsp. ground cloves (trust me, you're tastebuds will thank you, even if you aren't sure it's in there)
1 Tbsp. flour

Crumb/Crispy part
Handful of oats (1/2 cup)
Half a handful of brown sugar (1/3 cup)
A couple throws of flour (1/4 cup)
A shake of cinammon (1/2 tsp)
4-5 Tbsp. butter (my favorite ingredient!)

Peel, core, slice your apples. It doesn't really matter how you slice them, but make sure they are approximately the same size. I find it easiest to quarter them, then remove the core. Then cut each quarter in half and peel it. Then slice each eighth into four slices. It sounds complicated, but it goes really fast.

I find it's super easy to coat the apples in a gallon baggie. So throw all the ingredients for the apple part in a baggie, seal it and shake away! As you are cutting your apples, you can throw them in the baggie which helps release their juice I find. The baggie also makes clean up a breeze!

Put your apples in a dish. The size of your dish really depends on how deep you want your apples to go in the dish.

In a separate bowl, throw together all the crisp ingredients. Using a pastry blender, or fork and knife, mash it all up. Don't worry if all the flour or brown sugar doesn't get mixed in, your apple crisp will still be delicious! Put the crisp mixture over the top of the apples, and put it in a 350 degree oven for about 25-30 minutes. Again, this will slightly depend on the dish you are using, but at least 25 minutes is a pretty safe bet. Do not, I repeat, Do not under any circumstances cover your apple crisp while you are baking it. The crispy part needs access to the oven elements in order to crisp up!

This is definitely not a precise dessert, and not for the compulsive measure-er. I never measure the ingredients for this recipe! Part of the fun is experimenting with different spices, amounts, etc. I think I'll try less sugar next time. Although without the bottom crust, this isn't a terrible dessert for your waistline! I find baking is extremely therapeutic for me, and this recipe in particular because it involves shaking and mashing + butter and Granny Smiths.


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