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

large cooking apples (such as Rome Beauty, Granny Smith or Greening or a combination of these)
1/4 cup firmly packed brown sugar
teaspoon ground cinnamon
1/4 cup water
cup all-purpose flour
2/3 cup granulated sugar
1/2 cup (1 stick) butter, soft enough to spread (zap in microwave for 10 seconds if needed)
Vanilla Ice Cream or whipped cream, if you like

Heat the oven to 375 degrees F. 

Peel the apples and cut into 1/3 inch slices. Discard apple core and seeds. Put apple slices in a 8 x 8 inch pan.

Combine brown sugar and cinnamon with a fork, in a small bowl. Sprinkle sugar mixture over apples. Pour the water over apples.

Combine the flour, granulated sugar and butter in a medium bowl. Start with a fork and then mix with your hands until the mixture is crumbly. Sprinkle crumbly flour mixture over apples.

Bake 45 to 55 minutes or until apples are soft and topping is golden brown. Cool for at least 10 minutes on a wire cooling rack.

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

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