Carol in Cal. Posted November 26, 2010 Share Posted November 26, 2010 Peel and core and slice thinly 10 small apples. I used Gala and Pink Lady varieties. Toss with 2 tsp. lemon juice so they don't brown. Mix: 1/2 cup whole wheat pastry flour 1/2 cup all purpose flour 1/2 cup rolled oats 1 1/2 cups packed light brown sugar 2 tablespoons cinnamon 1 teaspoon nutmeg 2 generous pinches ground ginger Cut in and mix thoroughly with your hands: 1 stick of unsalted butter Thoroughly butter a 9 X 13 inch metal baking pan Pour in the apple slices Top with the mixture, covering it completely Bake for 30 minutes at 375, checking to see whether the apples are soft before taking it out This is SO good. Everyone that tried it LOVES it. And it's a great way to use up Fall apples, and not as unhealthy as other good recipes that I have tried. You could probably cut back a bit on the sugar. 2 Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted November 6, 2011 Author Share Posted November 6, 2011 I made it again. It's still really really good. Try this one! This time I used two tsp of nutmeg. I did not decrease the sugar, as I do not, generally, believe in sugar decreases (as a concept.) But you could, and it would still be really really good. Quote Link to comment Share on other sites More sharing options...
jennynd Posted November 6, 2011 Share Posted November 6, 2011 thank for sharing.. Quote Link to comment Share on other sites More sharing options...
duckabell Posted November 6, 2011 Share Posted November 6, 2011 I love apple crisp. My mom used to make it every fall and so it reminds me of growing up and family. I decided that I need to make it at least once every fall and so I made it last weekend. We invited friends over because it was too good to enjoy just on our own. Oh, and my kids had it for breakfast the next day. Quote Link to comment Share on other sites More sharing options...
Negin Posted November 6, 2011 Share Posted November 6, 2011 Carol, thank you for sharing. I have another recipe and yours looks much better. Printing it right now. :) Apple Crisp is lovely for breakfast and dessert. Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted November 6, 2011 Author Share Posted November 6, 2011 Carol, thank you for sharing. I have another recipe and yours looks much better. Printing it right now. :)Apple Crisp is lovely for breakfast and dessert. You are welcome. This recipe is the perfected composite of all of the apple crisp recipes I have ever tried, so it's awfully darn good. Quote Link to comment Share on other sites More sharing options...
Remudamom Posted November 6, 2011 Share Posted November 6, 2011 I love this. I'll use a stick of butter, a handful of rolled oats, brown sugar and next time I'm throwing some pecans on top too. Quote Link to comment Share on other sites More sharing options...
Myra Posted November 6, 2011 Share Posted November 6, 2011 (edited) I don't peel the apples - just cut any 10 apples of any variety into chunks and put into ungreased baking pan - cut up a stick of butter into tablespoon size pieces and radomly place on top of apples - cover the top with uncooked oatmeal (the more oatmeal, the more "crisp"- and pour a 1/2 of maple syrup on top - Bake for 30 minutes at 375, checking to see whether the apples are soft before taking it out Myra Edited November 6, 2011 by Myra Quote Link to comment Share on other sites More sharing options...
melissel Posted November 6, 2011 Share Posted November 6, 2011 FWIW, the recipe I use says to melt the butter, and it works just fine. It's also much easier to mix. That was a relief after years of making it the old way! Quote Link to comment Share on other sites More sharing options...
OrdinaryTime Posted November 6, 2011 Share Posted November 6, 2011 When we are really in dessert mode, I will double the "crisp" recipe, putting half on the bottom covering with apples and top with the rest. Yum. Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted November 23, 2011 Author Share Posted November 23, 2011 Peel and core and slice thinly 10 small apples. I used Gala and Pink Lady varieties. Toss with 2 tsp. lemon juice so they don't brown. Mix: 1/2 cup whole wheat pastry flour 1/2 cup all purpose flour 1/2 cup rolled oats 1 1/2 cups packed light brown sugar 2 tablespoons cinnamon 1 teaspoon nutmeg---used 2t 2 generous pinches ground ginger--used 1/2 t Added 1/2 t allspice Cut in and mix thoroughly with your hands: 1 stick of unsalted butter Thoroughly butter a 9 X 13 inch metal baking pan Pour in the apple slices Top with the mixture, covering it completely Bake for 30 minutes at 375, checking to see whether the apples are soft before taking it out This is SO good. Everyone that tried it LOVES it. And it's a great way to use up Fall apples, and not as unhealthy as other good recipes that I have tried. You could probably cut back a bit on the sugar. Tried this again with the above modifications, also baked at 400 because last time we had to crank it up to get it done. It's in the oven right now. Smells wonderful! Quote Link to comment Share on other sites More sharing options...
kalanamak Posted November 24, 2011 Share Posted November 24, 2011 Tis the season: JOC's Apple crisp pare, cor, and slice into a 9" pie pan 4C tart apples (or use the same amount peaches, slightly sugared rhubarb or pitted cherries) season with 2T lemon juice or kirsch Make a pastry of 1/2 c all purp flour 1/2 cup packed br sugar 1/4 cup butter 1/2 teas salt if the butter is unsalted 1 teas cinn (optional) (You can also use 1 1/2 C crushed gingersnaps instead of the flour) Spread the crumbles over the apples and bake about 30 minutes at 375F Faster than pie and cools to a solid "roof" to travel well. Good with vanilla ice cream, whipped cream or sour cream. Good hot or warm or cold. Just GOOD. Have the left overs the next morning over cornflakes and milk. :001_smile: Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted November 24, 2011 Author Share Posted November 24, 2011 Tried this again with the above modifications, also baked at 400 because last time we had to crank it up to get it done. It's in the oven right now. Smells wonderful! Oh my gosh, it was SO good. The more spices I put in, the better it gets. It browned pretty heavily on top before the butter all melted, though. I think moving back to 375 would be best, but maybe cooking it for 40 minutes will be needed. Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted September 15, 2012 Author Share Posted September 15, 2012 Just making it again. What I thought was WW pastry flour was Whole Rye. We shall see. Quote Link to comment Share on other sites More sharing options...
Happy Posted September 16, 2012 Share Posted September 16, 2012 Apple crisp in one of our all time favorites. The little bit of fallish weather motivated me to make apple crisp last night. Mmmmmmmmm Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted September 16, 2012 Author Share Posted September 16, 2012 Verdict: The whole rye was indistinguishable from whole wheat pastry flour. And the dish was really, really good. Quote Link to comment Share on other sites More sharing options...
Carol in Cal. Posted November 13, 2015 Author Share Posted November 13, 2015 Still a winner! 2 Quote Link to comment Share on other sites More sharing options...
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