Рецепт Apple Crisp
I am late today posting, and the rest of the week may be a bit haphazard – the drug dealer from Florida who bought this dump, sight unseen, as a “legitimate” front our responsible and immensely caring landlord has taken our rents and run because that’s what sleazy gigolo criminals do forsaken us due to financial difficulties and the power to our office building is going to may be shut off today. We have a backup plan, since we’ve been unpleasantly aware of this possibility for some time, but implementing it is going to take time and effort we really can’t spare right now.
Life – it surely can be interesting.
Anyhoo, I learned a couple of things while making this recipe yesterday:
Never buy apples in bags no matter how cheap they are; half of them will be bruised beyond use.
I could use a course in food photography.
Oh, I’m getting better, I’m just not progressing at a rate that suits me – I’m definitely not happy with the shots I took for this. Oh, well; you’ll get the basic gist of it all.
I have absolutely no idea what that entails as of yet, but it is quite flattering.
Anyway, I haven’t had much of a chance to search the site for recipes until this weekend, but when I did I found a treasure trove – if you need recipes, you should really check this site out. I found one for “Double Crumb Apple Crisp” that looked just wonderful, but it made a ton. With some adjustments in ingredients, proportions and procedure, I came up with a dessert much more suitable to a household of three (one of which won’t touch it because he only likes “crunchy” apples ).
It can be easily doubled if you’re feeding a crowd, and is absolutely tasty no matter how large you make it.
Note: if you use salted butter, cut the amount of salt in half.
Apple Crisp
serves 6 – 8
- 7 cups thinly sliced cooking apples
- 1/3 to 1/2 cup sugar, depending on the tartness of the apples
- 1 teaspoon cinammon
- 1/4 teaspoon freshly grated nutmeg
- 2 teaspoons corn starch
- 1 cup old fashioned rolled oats
- 1 cup brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon salt (I use kosher salt)
- 1/2 cup (1 stick) unsalted butter
Combine the apples, sugar, cinnamon and nutmeg in a large mixing bowl and allow to sit for about half an hour. Stir, and sprinkle with the corn starch; mix thoroughly.
While the apples are macerating, preheat the oven to 350° F. Whisk the oats, brown sugar, flour and salt together in a large mixing bowl, cut the butter in to the oatmeal mixture with a pastry cutter or two table knives until it is coarse and crumbly.
Press a little more than half the oatmeal mixture in the bottom of an 8″ x 8″ glass baking dish; spread the apples evenly over the top. Sprinkle the remaining oatmeal mixture over the apples.
Bake for 40 – 50 minutes, until the topping is brown and crisp and the apples are tender. Serve warm, with ice cream if desired.