Tuesday, October 12, 2010

Apple crisp

Apple crisp, mmmm

It's been way too long, hasn't it? Sorry about that, mythical reader. But I've been buried under a pile of apples, and a lot of what I've done with them hasn't really qualified as baking. One week, I made apple butter, which was just a slow-cooker thing. Another week, I made turnovers, but if refrigerated puff pastry is good enough for Alton Brown, it's good enough for me -- still, it didn't really seem to qualify as "home-baked," not enough to blog about.

So here we are, weeks later, and I've finally gotten around to what might be one of the most universally-loved apple dishes out there: Apple crisp. Yum! Apple crisp has to be right up there with apple pie, if not a very close second, as far as apple dishes go. And it's so much easier, 'cause you don't have to make a pastry (though the pastry I posted for apple pie is surprisingly easy) -- you just have to crumble some stuff together and mix some stuff together, slap it in a pan and bake it until you can't resist the smell coming from your oven any longer. Heck, you don't even need utensils to make it, other than peeling and cutting the apples. Once that was done, I just used my hands.

Apple Crisp
Adapted from Tasty Kitchen

8 apples, peeled, cored and cut up into pieces
1 tbsp lemon juice
1/2 c sugar
1/4 c flour
1 tsp cinnamon
1/2 tsp nutmeg

1 1/2 c flour
3/4 c sugar
3/4 c brown sugar
1 tsp salt
1 c rolled oats
2 sticks butter, cut up

1. In the biggest bowl you've got, mix the cut-up apples with the lemon juice, sugar, flour, cinnamon and nutmeg. Spread in the bottom of a 9-by-13 baking dish.
2. Crumble together the rest of the ingredients in a large bowl with your fingers. Sprinkle evenly over the apples.
3. Bake at 350 degrees for about an hour, until the top is browned and the filling is bubbly.

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