Apple crisp, a (mostly) pictorial essay
recipe after the jump
Apple crisp is my favorite fall dessert by a mile. Sure, sweet potato pie has its place, and it wouldn’t be Thanksgiving without a big slice of pecan pie, but this is the sweet I crave (and have taught Gil to crave, too). It also has the benefit of being an exceptionally easy dessert to make. This recipe is slightly healthier than most I’ve seen, but the flavor is still out of this world.
Oatmeal-Apple Crisp adapted from Cooking Light
2 tablespoons ground flax seed
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, flax seed, 1/2 cup sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
Combine 1/4 cup sugar, 1/4 teaspoon cinnamon, apples in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with oat mixture. Bake at 375° for 30 minutes or until apples are tender.
[...] lost the recipe (in my teenagerly way). While mourning that loss over the years, I fell hard for apple crisp and gave my heart to any number of bread puddings, which (mostly) pushed all thoughts of other [...]
Pingback by Minimally Invasive » UNCLE! — June 2, 2008 @ 8:01 am
[...] something called apple crisp. Maybe you’ve heard of it? Seven years ago I hit upon the nearly-perfect recipe for this dessert, made minor modifications, and that was that. It’s something Gil requests [...]
Pingback by Minimally Invasive » Apple crisp, improved! Whatchu say? — October 11, 2008 @ 4:21 pm