To me, nothing transforms a house into an oasis of homespun goodness like an apple crisp baking in the oven on an autumn afternoon. So this past weekend when I found myself reaching in the wardrobe for my hooded cardie, I knew the time had come. Fortunately, I had the forethought to buy some baking apples at the Saturday market. :-)I adore how simple apple crisp is to make. The recipe I use more or less follows the general crisp recipe found in the Moosewood Cookbook. As an aside, I also love this cookbook; it has been getting regular use in our kitchen for years, even before I became a vegetarian.
Here's what you need:
4 apples, peeled, cored, and sliced into chunks
(You can also use pears, or a mix of apples and pears, or even through in some frozen berries that need to be cleared from the freezer for fun :-)
A little lemon juice
1/4 cup granulated sugar
1 T cinnamon
For the topping:
1 cup rolled oats
1 cup white flour
1/4 cup brown sugar
1 teaspoon cinnamon
Dash of nutmeg and allspice
1/4 teaspoon salt
5 T melted butter
4 apples, peeled, cored, and sliced into chunks
(You can also use pears, or a mix of apples and pears, or even through in some frozen berries that need to be cleared from the freezer for fun :-)
A little lemon juice
1/4 cup granulated sugar
1 T cinnamon
For the topping:
1 cup rolled oats
1 cup white flour
1/4 cup brown sugar
1 teaspoon cinnamon
Dash of nutmeg and allspice
1/4 teaspoon salt
5 T melted butter
Preheat oven to 375F (or in our kitchen, to the medium flame). Arrange fruit in a 9-inch baking dish. Sprinkle with juice from 1 lemon, the granulated sugar, and 1 T cinnamon.
Combine the topping ingredients in a medium bowl. Spread over the fruit, and pat down into place.
Bake uncovered for 35-40 minutes, until the topping turns a lovely light golden brown. Remove from oven and allow to cool for 10 minutes or so before serving. I hear this apple crisp especially delicious with some vanilla ice cream on the side. ;-) Enjoy!
