Thursday, June 26, 2008

Apple-Ca-Dapple Crisp

This recipe is really your sister’s and she’ll be the one to make it for the first couple of years but then when she decides to start leaving those healthy apple skins on is when you’ll have to steal the recipe and make it the right way yourself. Apple crisp is 100 times more superior than apple pie. The only way to out-do apple crisp is with an apple dutch pie. Which is still just apple crisp on top of a crust.

Apple-Ca-Dapple Crisp
Adapted from: Betty Crocker

medium cooking apples (such as Rome Beauty, Granny Smith or Greening)
1/4 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup water
cup all-purpose flour
2/3 cup granulated sugar
1/2 cup (1 stick) margarine or butter, soft enough to spread
Vanilla Ice Cream or whipped cream, if you like

Heat the oven to 375 degrees F. 

Cut each of the apples into 4 sections on the cutting board, using the knife. Cut out the apple core and seeds. Peel apple sections with the knife.

Cut apple sections into slices (you should have about 4 cups). Put apple slices in the pan.

Put the brown sugar and cinnamon in the small bowl. Stir with the spoon until mixed. Sprinkle sugar mixture over apples. Pour the water over apples.

Put the flour, granulated sugar and margarine in the medium bowl. Mix with your hands until the mixture is crumbly. Sprinkle crumbly mixture over apples.

Bake 45 to 50 minutes or until apples are soft and topping is golden brown. Use the pot holders to take pan out of oven. Cool for 10 minutes on the wire cooling rack.

Serve with ice cream or the whipped cream, if you like.

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