Monday, November 13, 2006

A Bushel of Fun...and Apples

WOW, last post was my 100th post! I didn't realize it until I switched to Beta! Thanks for all of you who have joined in and have commented! It's really an encouragement to me and makes me want to keep trying new things. Now on to the recipe!
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 Crisp
4 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.


Anonymous said...

Looks very good! I bet they loved it.

Anonymous said...

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!

Anonymous said...

Oh my goodness that looks good! I bet there wasn't anything to take back home with you.

Erika W. said...

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.

Paul said...

That looks really good. I can wait to try it myself!

Annie said...

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!

Unknown said...

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.

Unknown said...

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!

Stacy at Exceedingly Mundane said...


P.S. Congrats on the milestone :)

Linda said...

This looks great. You could try adding some fresh cranberries for a bit of Thanksgiving flair.

Unknown said...

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.