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Apple Crisp


I had some apples that weren't quite good enough to eat raw so decided to make an apple crisp. I have to say, I ended up messing this one up a bit. I had a friend over for lunch and was trying to hurry so that it would be done before we had to go pick our kids up from school. So I accidentally left out the brown sugar. I realized this when I pulled it out of the oven. So I just mixed in the brown sugar and baked it a little longer. It was good after that. I think this would have really been good if I had did it right the first time. Apparently I just can't bake under pressure (see my pumpkin pie incident). LOL

I only made half a recipe and agree with some reviews that the flour needs to be cut down. I had never made apple crisp before and felt overall this was a pretty good recipe. Next time I will make sure I add the sugar! LOL I'll also cut down the flour a bit.

Apple Crisp IV

2 cups all-purpose flour
2 cups rolled oats
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups packed brown sugar
1 1/2 cups butter
2 quarts peeled, cored and sliced apples


1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the flour, oatmeal, cinnamon, nutmeg and brown sugar. Cut butter into mixture until crumbly.
3. Take half of the mixture and pat it into the bottom of a 9x13 inch baking dish.
4. Cover crumb mixture with apple slices, then sprinkle apple slices with remaining crumb mixture.
5. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until apples are tender.


Happy Eating!

Comments

Jenny said…
We like the flour/oats proportions you listed. But we use at least 3 quarts of fruit; apples, berries, peaches or apricots usually but I've tried some other fruits in the past, too.
I also have never heard of patting a bottom crust when making a crisp. I'll try it next time.
Jenny said…
We like the flour/oats proportions you listed. But we use at least 3 quarts of fruit; apples, berries, peaches or apricots usually but I've tried some other fruits in the past, too.
I also have never heard of patting a bottom crust when making a crisp. I'll try it next time.

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