Monday, October 29, 2012

Apple Crisp

I love apples. The apple is one of my must-have foods. It stands on its own. It accompanies other foods, like natural peanut butter. Or it can get fancy.

Apples bake well. Apple Crisp is the second-best way to bake apples. The first, of course, is apple pie, but I'll save that for another day.

Apple Crisp tastes wonderful, makes your home smell great while it is baking, and it is easy to make.

First, make the topping. If you slice the apples first they might get a little brown. This is enough topping to cover apples arranged in a 9"x13" baking pan.
Apple Crisp Topping

Mix together with hands or pastry cutter:
1 1/3 C sugar
3/4 C whole-wheat flour
1 1/2 C rolled oats
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
2/3 C butter

Next, prepare the apples. I like to use empire apples because they are my favorite apple. But there are lots of other varieties that work well, too.
Wash, core, peel, and slice 8 or 9 medium apples. You need 8 cups of apple slices. Arrange them in a 9"x13" baking pan. You do not need to add sugar to the apples or grease the pan.
After that, sprinkle the topping over the apples. Bake at 375 degrees for about 45 minutes.

This tastes good warm or cold; by itself, with a glass of cold milk, or with vanilla ice cream. I can also verify that the time of day or night that you eat it doesn't matter.

You can make the topping ahead of time or make extra for another time. It stores well in the refrigerator for a short time or in the freezer for a longer time. I don't know how long because mine never stays there very long.

Substitute pears for apples and you will have a delicious Pear Crisp.

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