In article .com>,
"Lilhamster" > wrote:
> Mmm sounds good.... would you mind sharing with me how it is that you
> make your apple crisp??
Sure. I usually use this recipe from Betty Crocker's Dinner For Two
cookbook (I received it 40 years ago as a bridal shower gift.)
Apple Crisp
2 medium sliced, pared, cored baking apples
1/3 to 1/2 cup brown sugar , packed
1/4 cup Gold Medal all-purpose flour
1/4 cup rolled oats
1/2 tsp cinnamon
1/2 tsp nutmeg
3 tbsp soft butter
Heat oven to 350 deg. Place apples in greased 9x5x3" loaf pan. blend
remaining ingredients until crumbly. Spread sugar-flour mixture over
apples. Bake 30-35 minutes until apples are tender and topping is
golden brown. Serve warm with cream, whipped ice cream, or hard sauce.
Makes 2 generous servings.
Notice I said that's how I usually do it. Tonight was different. I was
trying to figure out a way to make a Poor Woman's Apple Pie-like Crisp
with a crust on the bottom. I was just about to throw some butter and
flour together to make a pat-able crust layer on the bottom of a 9"
pottery plate I planned to use. I spotted on my counter a bag of
Cherry Crisp Topping Mix that I bought at the Arboretum a couple months
ago (because it came in a cute little cherry print cloth bag that I
wanted to put some of MY cherry jam into, that's why. For a gift. If
it's any of your business.). Its directions stated that half the mix
should be put on the bottom of a 9x9 pan. Huh. How convenient.
Here's where the topping mix came from:
http://oldmuffinfactory.com/id30.htm
I see that they sell it for $4 and I paid $5.25 at the Arboretum.
So I used that mix (sugar, flour, oats, cinnamon) mixed with butter and
patted half in the bottom of the pan, put four medium-large Haralson
apples (peeled, sliced, and cored) that I tossed with some flour, brown
sugar, and salt on top (high pile, let me tell you), then tried to put
the remaining topping on that. I decided to start baking it (375 deg
for about 45 minutes) and would then see if I couldn't put the rest of
the topping on it and finish baking. After about 30 minutes, it hadn't
settled much so I sort of mooshed the apples and topping around a little
and then put the rest of the topping on and continued to bake for about
15 minutes or so. When I took it out of the oven, it had settled a bit
and was a nice, lovely, apple crisp with a crusty bottom.
I served it up in bowls with a couple spoonsful of vanilla ice cream.
Pretty good.
It followed our supper of chili (half homemade, half canned Hormel
<shoot me>). Gotta tell you that the chili was mighty tasty. It's
still cold out, too. I just might fix a cup of bouillon to warm myself
before I hit the sheets.
I've put a couple pics on my jamlady website below.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com