Wednesday, October 17, 2007

Classic Apple Crisp Recipe

I’ve made your Apple Doughnut Muffins, Erma, and you are right, like the potato chip, “I’ll bet you can’t eat just one.” Bake up a batch of those, and you will attract the menfolk in from the yard like flies to honey.

Now for a nice “diet recipe” with apples, nothing can beat my Apple Crisp From Alabama. Wonder how an Alabama recipe ended up in this staunch Mid-Westerner’s file?

Anyways, it is “diet” because it includes that diet wonder food: Oatmeal. I say, include oatmeal in a recipe and it automatically is a diet recipe. Good for the heart and blood vessels the doctors say. You can make this without the oatmeal, but to my family, it isn’t an Apple Crisp without the oatmeal topping.

Apple Crisp From Alabama:

4 cups peeled apples
¼ cup water
¾ cup flour
1 cup sugar
1 teaspoon cinnamon
½ teaspoon salt
½ cup butter
1 cup old fashioned oats (Optional)

Place the apples in a 6 x 10 inch baking dish. Add water. Mix the flour, sugar, cinnamon, and salt and oatmeal if using in a small mixing bowl. Cut in the butter until crumbley. Sprinkle over the apples. Bake at 350 degrees for 40 minutes until apples are tender and the top is golden.

Yields 6 servings.

The oatmeal makes a more candy-like topping.

1 comment:

NJenn said...

Each time I visit your pretty blog, I get hungry. All your food looks so wonderful...how do you ever manage to do it all???