Tuesday, November 8, 2011

Apple Season


It's apple season and the Golden Delicious and Granny Smith trees in my backyard produced a lot this year. Since I live at a higher elevation, our apples don't get ripe until it's almost freezing, but finally, about four days ago, I went out and picked the Golden Delicious and ended up with two heavy bags full to bursting. We don't spray them so they always look scabby, but they are delicious and none of the ones I sliced had worms. Thank goodness!

However, I am overwhelmed with all of these apples. Usually, I peel them and make a delicious apple sauce, but I decided to make an apple crisp first. This recipe originally calls for white sugar rather than brown sugar, but I think brown sugar gives a wonderful caramelized flavor. Also, to make a richer filling, you can replace the milk with half and half or heavy cream. Enjoy!

Apple Crisp

Ingredients
  • 10 cups all-purpose apples, peeled, cored and sliced
  • 1 cup brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 cup milk
  • 1 cup old fashioned rolled oats
  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1/ tsp of cinnamon
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup butter, melted

Directions

  1. Preheat oven to 350 degrees F (175 degree C).
  2. Place the sliced apples in a large bowl.
  3. Mix brown sugar, 1 tablespoon flour, 1 teaspoon cinnamon and nutmeg together in a small bowl. Sprinkle over apples and toss well. Pour milk evenly over all and toss once more. Place the coated apples into a 9x13 inch pan.
  4. Combine the oats, 1 cup flour, brown sugar, cinnamon, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
  5. Bake for about 40-45 minutes.
  6. Serve hot with vanilla ice cream and whip cream.

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