Sunday, October 2, 2011

Apple Crisp

Still working on all of those apples from apple-picking. Aside from the mountains that we've just been eating day after day.  Logan's love of eating a whole apple (instead of apple sauce) pretty much disappeared the minute we left the orchard, so he's not being much help...

This is my mom's recipe, that I have slightly modified over the years to make it just a wee bit healthier.  I usually don't measure the apples, but just fill the dish as full with them as possible.  I typically throw in some wheat germ to replace some of the flour and/or oats. I don't really measure... today I probably used about 1/3 C total of wheat germ.  My favourite variation, which I didn't make today, is to substitute peanut butter for the margarine (using the full 2/3 C). Delicious...

6 C cooking apples, packed
1 tsp. cinnamon
1/2 tsp. salt
1/2 C water
1 tbsp. lemon juice
1 C flour (I use whole-wheat)
1 C quick rolled oats (I use old-fashioned instead, since they're healthier)
2/3 C margarine (I use 1/3 of light margarine, melted)
1 1/2 C brown sugar (I use about 1 C of brown sugar or 2/3 C brown sugar Splenda mix)

1.  Put apples in an 8-inch square baking dish and sprinkle with salt and cinnamon.  Pour water in at one side.  Drizzle the apples with lemon juice.

2.  In a bowl mix the flour, sugar and oats.  Cut in margarine with 2 knives.  Turn out over the apples and pat down firmly.

3.  Bake at 350 degrees Farenheit for 1 hour.

1 comment:

Ashley said...

I never thought of putting pbutter in Apple Crisp. We're going apple picking tomorrow and I'm so making it with sunbutter. Holy deliciousness!