Monday, October 11, 2010

Apple Crisp

As it was a busy week and I had less time than I wanted to get creative in the kitchen, I decided my apple crisp would be the perfect, warm mid-week treat and the best way to start using those apples I'd picked. You might find this slightly time consuming- anytime I need to slice several cups worth of fruit, I find I need to keep my eye on the price to deal with all the slicing and dicing. But, as with most desserts, it's well worth it!

Be sure to slice the apples thinly- they'll melt in your mouth when the crisp is finished baking. If you prefer almonds or pecans instead of walnuts, feel free to use them in your crisp topping; you could also use some agave or maple syrup to sweeten the apples instead of brown sugar.

Either way, you'll want to sit back when this baby's in the oven and just inhale- your apartment is going to smell divine!

The Whats:

For the apples-
 * 4 to 5 cups of peeled, thinly sliced apples (from about 3 large apples)
 * 2 to 3 tsp. freshly squeezed lemon juice
 * 1/4 cup all-purpose flour
 * 1/4 cup light brown sugar
 * 2 tsp. ground cinnamon
 * 1 tsp. ground ginger
 * pinch of nutmeg
 * 1/2 tsp. salt
For the topping-
 * 1/2 cup rolled oats
 * 1/3 cup all purpose flour
 * 1/2 cup chopped walnuts
 * 1/4 cup light brown sugar
 * 4 tbsp. butter

The Hows:

1) Preheat oven to 350 degrees (mine runs cooler, so I set to 360). Grease a 9 inch pie plate or 8x8 square baking dish. Set aside.

2) In a large mixing bowl, combine apples, lemon juice, flour, brown sugar, spices, and salt; toss to coat. Spread evenly into the prepared baking dish. Set aside.

3) In another large mixing bowl , combine the rolled oats, walnuts, flour, and brown sugar. Add the butter to the mix, and using your hands (or pastry mixer, if you prefer), mix together until the ingredients are combined and the mixture is clumpy. Evenly scatter the oat mix on top of the apples. Bake for around 50 minutes. Allow apple crisp to sit 5 minutes before serving.

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