Tuesday, November 11, 2008

Apple Crisp -yum!

So Sunday night was my night to make dessert. I did NOT want to go back to the store so I looked around at what I had and went for it. Believe it or not, this recipe did NOT come from my favorite site - allrecipes.com. This is an old family favorite from my friend and old roommate, Jen.

I had some apples from someone's tree that were about a week old. They did not look great, but they tasted divine and in Apple Crisp, who cares how they look, right?

The recipe is SO simple and so good. I think of apple crisp like apple pie without the crust, and who does not love apple pie? And even in a pie, the crust is OK, but the insides are what it is all about. So this is the perfect dessert for me. Someday maybe I will be good at making pie crust and even love it, but that day has not yet come...

6 large apples, peeled and sliced
1 C flour
1 C brown sugar
1/2 C butter

The last three ingredients are the "crumb topping, so I mixed those up and set them aside until the rest was done. I think I am going to try to cut down on the butter next time because I want to at least try to make it a little healthier (although, with that much sugar, there is only so much you can do...).

I peeled the apples and diced them pretty big instead of slicing them. I don't think it matters much. I wanted them to be more in bite-sized chunks. Then I added a little bit of the sugar, cinnamon and nutmeg. I did not really measure them, but the spices were like 1/2 t and the sugar was about 1/4 C, I guess. Then I added a little water to the dish, maybe 1/2 C or so. Again, I did not measure this, so it is a guess and depends on how you like it. You do not drain anything when you are done, so I would not add too much...

I put the apples in a baking dish as I was peeling and dicing them to cut down on the dishes that would end up dirty. Why is it that men never think about how many dishes they use? I am sure some do, but MY husband never does...

Usually I use an 8" x 8" pan but that was in use for something else for dinner, so I used a slightly smaller round Corningware pan like this.

I put the first 5 ingredients in the dish, then added the topping, which was a little more than fit, but I just piled it up and didn't stress out too much if some spilled over the edge. Then, I baked the whole thing at 325 for 1 hour and it was amazing! I wish I had taken pictures of it, but I did not. And it was gone so fast!

We all had some that night after dinner, then I took the oldest to scouts, then I had some when I got home with whipped cream that was leftover and it was incredible! The next day, there was a tiny bit left for lunch and I had the rest of it and the rest of the leftover whipped cream, which meant I could wash or throw away two containers!

Since I am always in a hurry to eat dinner, let alone dessert, on Sunday night because of the Boy Scout meeting, I am switching dessert night to Saturday so it can be more relaxed. We will see how that goes! It might sneak up on me even more than Sunday did!

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