Saturday, November 3, 2012

Paula & Betty's Apple Crisp

WhoooHooo!!  Two recipes in a row and I don't consider myself much of a chef!   Last year we had what seemed like tons of apples.  Some of the family liked my old recipe, but some had been out in the world and liked a more pie-like apple crisp.  So, I combined two recipes - one from Paula Deen and one from Betty Crocker (thus the name!).   Now, everyone is happy.  I made a batch today so thought I'd share it with you.

Paula & Betty's Apple Crisp
Bottom of apple crisp:
3/4 cup light brown sugar
1/4 cup all-purpose flour
3/4 teaspon ground cinnamon
7 medium apples, peeled, cored and thinly sliced

As I prepare the apples, I mix them in a water/fruit preserver mixture but you could also use the juice of 1 lemon.  In another bowl, mix together the brown sugar, flour, cinnamon.  You could also add freshly ground nutmeg, to taste.  If you used the water/fruit preserver mixture, drain the apples.  Stir the sugar mixture to evenly coat the apples. 

Spread in bottom of 9X13 pan.

1 - 1-1/2 cups brown sugar
1 cup flour
1 cup rolled oats
2/3 cup softened butter
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg, optional

Mix together until crumbly.  (I don't know if I should use more flour.  Mine is usually not real crumbly - but it tastes good!)

Sprinkle over apples.

Bake at 375 degrees for 30-45 minutes - until top is golden and apples are tender.

Best served warm with ice cream on top.