Rustic Apple Crisp
Source of Recipe
Internet
List of Ingredients
For the topping:
2-1/4 C. quick oats
3/4 C. whole wheat flour
1 C. dark brown sugar, packed
1/2 C. almonds, sliced and coarsely chopped
1 T. cinnamon
1-1/2 sticks (6-oz.) butter, cubed
For the filling:
18 medium-sized baking apples
1 C. light brown sugar, packed
1 tsp. cinnamon
1 stick (4-oz.) butter, cubed
1/2 C. raisins
1/2 C. golden raisins
1/2 tsp. salt
Lemon juice, to taste
Recipe
To make topping:
In a large bowl, combine all ingredients except butter and toss together. Cut butter into the mixture with a fork or pastry blender until the mixture resembles coarse meal.
Line a cookie sheet with tin foil or parchment paper.
Spread topping mixture onto cookie sheet and bake at 325* for 15 to 20 minutes or until golden brown. Allow topping to cool and set aside.
To make filling:
Peel, core and slice apples.
Place apples in a wide bottom pan or saucepan.
Over low heat, sweat (a technique that allows the apples to soften by cooking slowly in their own juice) the apples for about 5 to 10 minutes. Once softened, add sugar, cinnamon and butter. Stir to coat the apples and continue cooking until apples are tender, about 5 minutes.
Remove pan from heat; toss in raisins and salt. Add lemon juice to taste.
Place apple mixture into buttered 9-by-13-inch baking dish and sprinkle with topping.
Bake at 375* for 15 minutes or until thoroughly heated.
Makes 20 2-1/2 ounce servings.
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