simple is beautiful

Apple Crisp

Wednesday, October 28, 2009

I love a teacher workday.  A break from the hectic schedule is nice every now and then.  When fall arrives each year, Apple Crisp is on the top of my list of things to make although it may take a while before it actually happens.  Thanks to a day of no school, we finally got around to making our fall tradition.  When I mentioned that I was about to make an Apple Crisp my apple lovers came to help.

Making a crisp instead of a pie is really a lazy cooks ways of creating the same yummy dessert without all of the work.  You get the same flavor and don't have to break out the rolling pin, rollings pins make me cry.

Apple Crisp

Filling:
2 1/2 lb. apples (about 6 medium) peeled, quartered, cored, and sliced
2-3 tablespoons sugar
1/4 teaspoon ground cinnamon
1 tablespoon all purpose flour

Crisp topping:
1 cup all purpose flour
5 tablespoons brown sugar
2 tablespoons sugar
1/2 cup finely chopped nuts (pecans are a good choice) my apple lover requested no nuts this time
1 stick butter, cut into small pieces and chilled

Heat oven to 350 degrees F.

To make filling, toss the apples with sugar, cinnamon, and flour.


Add filling to a 9" pie pan that has been sprayed with cooking spray.

To make topping, in a medium bowl mix together all the topping ingredients with a pastry cutter (a fork works just fine) until small pebbly pieces of butter are distributed throughout mixture.
Sprinkle entire mixture over the apples.  Bake until the topping is golden and the fruit is bubbling and tender, about 1 hour and 15 minutes.


Serve with vanilla ice cream while still warm.
I'm pretty sure my apple lovers liked it...there was nothing left.
Yes, I love a teacher workday.

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