Friday, September 27, 2013

Wondeful Fall Recipe--Apple Crisp

by Lorraine Bartlett / Lorna Barrett / L.L. Bartlett

One recipe I look forward to every fall is apple crisp.

Wayne County, NY, is the 2nd biggest apple producer in the country (and that's where our family cottage is located).  And although I'm not a real (raw) apple freak, I love recipes that include apples.  Apple turnovers, apple strudel, apple sauce...and of course, apple crisp.

When I was 12, my mother gave me the Betty Crocker Cookbook as a Christmas present.  It's one of the best BASIC cookbooks anyone can have, and I can't tell you how many times a year I consult it--but it's a LOT.  

One of my favorite recipes, and one that I adapted for my own cookbook, Recipes To Die For: A Victoria Square Cookbook, is apple crisp.

However, right now...I'm trying to lose weight.  Not for any other reason than to be healthy.  (I do NOT want my primary care physician to tell me in November that I need to take yet another medication.)

But...ya gotta live, and apple crisp isn't as calorie laden as say a donut or other fatty dessert.  And when I made made it earlier this week, I cut back the sugar and butter to make it even LESS fatty.  Yes, it was more tart than I was used to in the past, but it was still WONDERFUL.



Ingredients
4 cups sliced pared tart apples (about 4 medium)
2/3 to ¾ cup brown sugar, firmly packed (I used 1/3 cup brown sugar)
½ cup all-purpose flour
½ cup quick oats
¾ teaspoon cinnamon
¾ teaspoon nutmeg
1/3 cup butter, softened (I used 1/4 cup butter)

Preheat the oven to 375ยบ. Grease an 8 x 8 x 2-inch baking pan. Place the apple slices in the pan. Mix the remaining  ingredients thoroughly. It will resemble coarse crumbs. Sprinkle the mixture over the apples. Bake for 30 minutes or until the apples are tender and the topping is golden brown. Serve warm, and if desired, with a scoop of ice cream, a dollop of whipped cream, or pour on a little light cream. It’s a simple but decadent dessert.
Yield: 4-6 servings.

OMG -- the reduced-calorie version was still wonderful (although tart).  If you're in apple country, why don't you treat your family to it this weekend?  You won't regret it!
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4 comments:

Kate Collins said...

I love, love, LOVE apple crisp! Thanks for posting, Lorraine. Not being much of a baker, would it make a difference if you used an apple that was less tart? I want to make this for my next book club meeting.

Melissa @ My Recent Favorite Books said...

I love apple crisp! Its one of my all time favorite desserts!
Your recipe sounds delicious, thanks for sharing!

LORNA BARRETT (aka Lorraine Bartlett) said...

I use any apples I can get my hands on. I usually use Empires, but this time I had a bag of cortlands. Mmm - mmm good!

Ashiq Rahman said...

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Thanks