Recipe: Apple Crisp
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:
Crust and Topping:
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:
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 calls, 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. ↩3)
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:
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 calls, 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. ↩3)