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| My recipe box |
What shall I make today?
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| I really need to re-write this recipe, it's been made a lot |
For a 13 x 9 baking dish, you will need approximately 6-8 apples. I use a mix of apples usually. This time I peeled Red Delicious and Granny Smith. I tripled this recipe as I was making an extra batch for my friend "Dee" and her husband. Here is the recipe for the single batch.
6-8 apples peeled and sliced
1 cup flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup butter, softened
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| Peeled apples in a bowl of cold water with a bit of lemon juice |
While I am peeling apples, I place the peeled apples in bowl of water with lemon juice to slow down the browning that happens after the apple is peeled. After I used the lemon, I squeezed some into my kitchen drain to purify and cleanse this portal...to keep negative energy from flowing into the house. Afterwards, I just put the lemon down the garbage disposal for a nice fresh sink. The aroma of the lemon made me think of summer, wistfully. After I came out of my reverie, I continued with the recipe!!!
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| The "crisp" part of the recipe |
Mix together the flour, cinnamon, nutmeg and brown sugar. Add the softened butter and combine. This will create a nice crumbly mixture.
Place the sliced apples into your baking dish. Try to have uniform slices for even baking.
Spread the crumbly crisp mixture over the top of the apples.
Bake at 350 degrees F for approximately 30 to 45 minutes. The apple crisp should be bubbling, and there should be a nice golden brown look to it. Pierce the apples to make sure they are cooked (should be soft). Baking times depend on size of apples, type of apples.
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| The baked apple crisp |
Serve warm, maybe with a scoop of vanilla ice cream. Also great cold for breakfast.
Yum. (Store covered in the fridge).
