Showing posts with label crisp. Show all posts
Showing posts with label crisp. Show all posts

Friday, September 6, 2013

the best apple crisp

Apple crisp
Apple crisp
Apple crisp
Apple crisp
Apple crisp

A couple weeks ago I got a mad craving for apple crisp and it was one of those times I actually had all the ingredients on hand. Fruit desserts aren't usually my favorite (Confession: I loathe pie) but there's something about the butter/brown sugar/flour/oat crumble that I love, probably too much. I actually made this twice in one week and it was a really hot week so you know it's good if I was willing to turn the oven on in our already sweltering apartment. It's quick, simple, SO delicious and perfect for fall (countdown is on!)

The Best Apple Crisp

10 cups thinly sliced apples - I used granny smith apples
3/4 cup raw sugar
1 teaspoon ground cinnamon
a little over 1/4 cup water

1 cup oats
3/4 cup brown sugar
1/2 cup flour
6 tablespoons cold butter, cut into little chunks

Preheat oven to 350 degrees. Put the sliced apples in a 9x13 pan (or similar dish) and sprinkle the sugar and cinnamon over them and pour the water on top.
Combine the oats, brown sugar and flour. Mix in cold butter with a pastry cutter—or your hands—until the mixture is crumbly and there are no large bits of butter. Sprinkle the mixture over the top of the apples. Bake at 350 degrees for 35-45 minutes, until golden brown on top and apples are soft.

Thursday, June 3, 2010

Individual strawberry rhubarb crisps

individual strawberry rhubarb crisps

Another strawberry recipe, and there is at least one more on the way. This time I had some rhubarb (I hadn't had it in years!) and a craving for a fruity dessert. I forgot how good strawberry and rhubarb is together. They were made for each other. (Funny side story: When I was buying the rhubarb, the lady behind me asked if it was pink celery. Hm.)

I made these in individual ramekins for easy portion control but you could also use an 8x8 baking dish.

Strawberry rhubarb crisp
(makes 7-8 individual crisps)

3 cups strawberries, hulled and quartered
3 cups rhubarb, diced
1/4 - 1/2 cup sugar (1/4 was plenty sweet for me)

1/2 cup flour
1/2 cup rolled oats
1/2 cup brown sugar
3/4 tsp. cinnamon
1/3 cup earth balance (or butter), cold

Mix strawberries, rhubarb and sugar together and let sit 10 minutes. Divide among ramekins or 8x8 baking dish.

Mix flour, oats, brown sugar, cinnamon and earth balance (butter) until crumbly. And sprinkle over the fruit mixture evenly. Bake at 350 for 35-40 minutes, or until golden.