Okay, so I didn't really have a bushel of apples, but I did have a Sunday School fellowship last night and the girls were responsible for desserts. Normally I would just make a cookie or cake, but this time I decided to make an apple crisp. This recipe is from the Quaker Oats site. When I pulled it out of the oven, I was in LOVE with the smell. It was so cinnamony and just like a fall dessert should smell! It taste just as good, although I think it was just a tad too sweet. The recipe below is with the changes that I made. I think next time, I might decrease the sugar in both the topping and the filling. If you want a good smell in your house and a dessert that's not so bad for you, it's made from fruit isn't it, try this one out! With the apples in this recipe, it is my entry for Sweetnick's ARF-Five-A-Day Tuesday. Check out all the other recipes and pick one out to try for yourself.
Autumn Apple Crisp4 cups peeled, cored and thinly sliced baking apples (I used 2 small gala apples and 2 large Granny Smith. As you can tell, I didn't peel them. To core, but in quarters then cut out the core on a slant. This is super easy to do)
2 T lemon juice
1/4 cup granulated sugar (I used Splenda)
1 tablespoon cornstarch
1 teaspoon vanilla
1 teaspoon ground cinnamon, divided
1/2 cup firmly packed brown sugar
1/4 cup all-purpose flour
4 tablespoons (1/2 stick) margarine
1/2 cup Quaker® Oats (quick or old fashioned, uncooked)
Heat oven to 400°F. Lightly grease 2-quart baking dish.
In large bowl, combine apples and lemon juice. Stir in granulated sugar, cornstarch, vanilla and 1/2 teaspoon cinnamon; toss to coat. Spoon mixture into baking dish.
In medium bowl, combine brown sugar, flour and remaining cinnamon; mix well. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; stir in oats. Sprinkle over apple mixture. 
Bake 25 to 30 minutes or until topping is golden brown and apples are tender. Serve warm or at room temperature.
11 comments:
Looks very good! I bet they loved it.
There are few fall scents better than freshly baking apples...this sounds heavenly. I like lemon juice in my crisp too, and I never, ever peel my apples.
I hope you're doing well!
Oh my goodness that looks good! I bet there wasn't anything to take back home with you.
Congratulations on your 100th post! That's so exciting!
And that apple crisp is making me drool. I love a good apple crisp, and that looks like the perfect balance of fruit to topping. Yum.
That looks really good. I can wait to try it myself!
I love apple crisp!
How did the apple peals turn out once cooked?
I've never tried leaving them on.
The fragrance alone makes it worth the effort!
Gail - THose that tried it liked it!
Jennifer - You are so right, heavenly smells! I just can't stand to peel them as that is where a lot of the nutrition is!
Alisha - There was stuff to bring home. I think people would just rather have things they can hold at a fellowship like that. Oh, well.
Erika - Thanks! I couldn't believe it was already there. It was a pretty good balance of fruit and topping. It would have been even better with cool whip or ice cream.
Paul - Thanks for stopping by! I hope you do try it.
Annie - The peals were a softer but they were still "tougher" than the fruit, but that is to be expected. It didn't distract me!
Yum-O!
P.S. Congrats on the milestone :)
This looks great. You could try adding some fresh cranberries for a bit of Thanksgiving flair.
Stacy - Thanks! I couldn't believe I had reached 100.
Linda - That's a great idea. I think I need to try to cook with fresh cranberries. I've only used dried.
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