APPLE CRISP

Nominal Recipe. Exact measures are not critical.
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Number of Servings

1 2 4 8
10 ounce
ramekin
2 cup 1 qt 2 qt baking dish size for family style serving *
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1 2 4 8 medium Granny Smith apple (~6 oz ea)
1 tsp 2 tsp 1 TBS 2 TBS lemon juice
1 TBS 2 TBS  cup  cup brown sugar
1 dash  tsp  tsp 1 tsp cinnamon, ground
1 smidgen 1 pinch 1 dash tsp nutmeg, ground
1 pinch 1 dash tsp  tsp salt
1 TBS 2 TBS cup  cup optional:
dried fruit, like craisins or raisins + equal volume of water
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1 TBS 3 TBS 3 oz cup rolled oats
1 TBS 2 TBS  cup  cup flour
1 tsp 2 tsp 1 TBS 2 TBS granulated sugar
1 pinch 1 dash tsp  tsp salt
1 TBS 2 TBS  cup  cup butter, cold
1 TBS 2 TBS  cup  cup optional:
chopped nuts, like walnuts or pecans

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Preheat oven to 375F.

Grease a suitable size baking dish. See below *.

Peel, core and course chop the apples. Toss the apples in a bowl with lemon juice (to prevent darkening & to increase tartness). Toss brown sugar, cinnamon, nutmeg and salt with the apples. If desired, stir in the optional fruit + water. Press the apple mixture evenly into the bottom of the baking dish(es).

Add oats, flour, sugar and salt to the now-empty bowl. Dice the cold butter into ~1/4 inch pieces. Cut the butter into the oat-flour mixture until it looks like crumbs. If desired, mix in the optional nuts. Sprinkle the oat-flour mixture evenly over the apples in the baking dish(es).

Bake at 375F for 30 minutes, or until the apples are tender and the toppings are lightly browned. Serve warm or at room temperature.
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* Use separate 10 ounce ramekins for individual servings or a single baking dish for family style serving.
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1 smidgen = 1/32 tsp   = 0.15 ml
1 pinch   = 1/16 tsp   = 0.3  ml
1 dash    = 1/8  tsp   = 0.6  ml
3 tsp     = 1    TBS   = 15   ml
2 TBS     = 1    fl oz = 30   ml
4 TBS     = 1/4  cup   = 60   ml
8 fl oz   = 1    cup   = 240  ml
4 cups    = 1    qt    = 950  ml
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