Wednesday, September 22, 2010

Apple Crisp

Apple Crisp

Serves 4-6.

Happy first day of autumn! I love this time of year -- the crisper, cooler days; football season; and the excitement of the looming holidays ahead. And who doesn't love the foods of fall? Kicking off this autumn season, here's an apple crisp for your enjoyment. Sweet and tart apples tossed in cinnamon and sugar, topped with a cinnamon-y, sugary streusel topping. Yum.
Source: Cooking Light magazine, October 2000

1/3 c. all-purpose flour
1/2 c. packed light brown sugar
1/3 c. regular oats
1/4 t. ground cinnamon
1/4 c. chilled butter, cut into small pieces
4 apples (I used 2 Granny Smith and 2 Pink Ladies)
1 T. lemon juice
1/2 c. sugar
1/2 t. ground cinnamon
1/4 t. ground nutmeg

Preheat oven to 375 degrees.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, oats, and 1/4 t. cinnamon in a medium bowl; cut in butter with a pastry blender or two knives until mixture is crumbly.

Combine apples and remaining ingredients (lemon juice, sugar, cinnamon, and nutmeg) in a large bowl; toss well. Spoon apple mixture into a greased 8-inch square baking dish or 9-inch circular baking dish. Sprinkle with crumb mixture. Bake for 45 minutes or until golden brown.

Serve warm.

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