Food recipes
Bek's Baked Apple Crisp
Bek's Baked Apple Crisp Ingredients: apples, raw, with skin lemon juice, raw sugars, brown sugars, granulated wheat flour, white, all-purpose, unenriched spices, cinnamon, ground spices, nutmeg, ground spices, cloves,...
Bek's Baked Apple Crisp
Ingredients:
apples, raw, with skin
lemon juice, raw
sugars, brown
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
butter, without salt
oats
wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
salt, table
Directions:
Preheat the oven to 375F Butter 4 individual casserole dishes.
(If you choose to make one large crisp, you'll increase baking time by about 10 minutes.)
I often forget the butter.
No biggie.
I love to cook, but hate doing dishes, so I make this all in one pot.
In a medium pot (NO HEAT!)
combine apples and lemon juice and toss well to coat.
Add in the rest of the filling ingredients, brown sugar, white sugar, flour, cinnamon, nutmeg, and cloves.
Stir well to combine, breaking up any lumps of sugar or flour.
Pour equal amounts of apple mixture into the four casseroles.
They should be about half full.
Set aside.
In the same pan (see?
one less bowl to wash!)
melt the butter over medium lo heat.
Once butter is melted, turn off heat.
Add in remaining topping ingredients: oats, flour, brown sugar, cinnamon, salt, and nuts if you're using them.
Stir to combine well, again, breaking up any obvious lumps of sugar or flour.
**The topping should not be "wet", but if it seems TOO dry, and the butter does not seem to have coated all of the oats, then add in an additional tablespoon of butter.
It won't hurt anything.
Pour mixture equally over the apples in each dish.
They should be almost full, but not overflowing.
Place the dishes on a cookie sheet, just in case the filling does overflow.
Bake for 30 minutes (40 if you're making one big crisp).
Allow to cool, serve with milk, whipped cream, or vanilla ice cream.
Ingredients:
apples, raw, with skin
lemon juice, raw
sugars, brown
sugars, granulated
wheat flour, white, all-purpose, unenriched
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
butter, without salt
oats
wheat flour, white, all-purpose, unenriched
sugars, brown
spices, cinnamon, ground
salt, table
Directions:
Preheat the oven to 375F Butter 4 individual casserole dishes.
(If you choose to make one large crisp, you'll increase baking time by about 10 minutes.)
I often forget the butter.
No biggie.
I love to cook, but hate doing dishes, so I make this all in one pot.
In a medium pot (NO HEAT!)
combine apples and lemon juice and toss well to coat.
Add in the rest of the filling ingredients, brown sugar, white sugar, flour, cinnamon, nutmeg, and cloves.
Stir well to combine, breaking up any lumps of sugar or flour.
Pour equal amounts of apple mixture into the four casseroles.
They should be about half full.
Set aside.
In the same pan (see?
one less bowl to wash!)
melt the butter over medium lo heat.
Once butter is melted, turn off heat.
Add in remaining topping ingredients: oats, flour, brown sugar, cinnamon, salt, and nuts if you're using them.
Stir to combine well, again, breaking up any obvious lumps of sugar or flour.
**The topping should not be "wet", but if it seems TOO dry, and the butter does not seem to have coated all of the oats, then add in an additional tablespoon of butter.
It won't hurt anything.
Pour mixture equally over the apples in each dish.
They should be almost full, but not overflowing.
Place the dishes on a cookie sheet, just in case the filling does overflow.
Bake for 30 minutes (40 if you're making one big crisp).
Allow to cool, serve with milk, whipped cream, or vanilla ice cream.