Sunday, late afternoon, was very quiet. After going to Bass Pro Shop (to buy boy scout type short/pants for summer camp for Jimmy and myself) with Jimmy and my neighbors, Jimmy went to a movie with friends. My boyfriend, Doug, has been sick all weekend. I feel bad not seeing him, but he told he doesn't want me to get sick. Poor thing...he is NEVER ill. This was a great time to make the Apple Crisp.
This is another recipe from the My Girl, Paula club. It was easy to make (except peeling the apples, which is not my favorite thing), and oh so yummy to smell while baking. It was another winner from the The Lady & Sons, Too! cookbook. So far every recipe we've made has been exceptionally delicious! As usual, Michele, you picked a winner. I think I needed to bake the crisp a tad longer; I thought the apples should be a little softer. The topping was real thick on top, but good. It was delicious served warm with vanilla ice cream!
Ingredients:
6 large apples (about 2 1/2 lbs), peeled, cored, and thinly sliced
1/4 cup water
Juice of 1 lemon2 cups rolled oats
2 cups all-purpose flour2 cups packed brown sugar
2 T cinnamon1 1/4 cups (2 1/2 sticks) melted butter
Directions:
Preheat the oven to 350 degrees.
Combine the apples, water and lemon juice in an 8x8 baking pan.
In a bowl combine the oats, flour, sugar, and cinnamon. Pour in the butter stir to make a crumbly mixture. Spread the topping in an even layer over the apples and bake for 45-55 minutes, or until th etopping is crisp and browned.
Yield: 8 servings
2 comments:
Did you slice the apples thin enough? I sliced them not real thick but not paper thin and the apples were very tender. I think i will continue to use the iron skillet, it held all the ingredients quite well. It was alot of topping but not for the skillet.
Looks beautiful!
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