Apple Crisp
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WHAT YOU NEED:
6 cup peeled and sliced apple 4 Tbsp lemon juice 1 cup flour 3/4 cup packed brown sugar 1-2 tsp cinnamon pinch of salt 1 cup walnuts or pecans 1 cups rolled oats 12 Tbsp cold butter |
METHOD:
Preheat oven to 400° F (200° C).
In a medium bowl, mix flour, sugar, spice blend, and salt. Chop nuts and oats, then add them to the flour mixture. Cut the butter into small pieces, then add it to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour mixture until there are no dry ingredients left and the mixture resembles pea-sized lumps. Set aside.
In a large bowl, mix the lemon juice with 3-4 cups water. Peel, core and slice the apples, then place them in the lemon water. Once all the apples are soaking in the water, remove them and spread them evenly in a 13 x 9 inch baking dish. Crumble the butter-flour mixture evenly over the top of the apples.
Bake until the apples are bubbling and the topping is golden brown, about 45 minutes.
Also good made with peaches. Use hazelnuts and white sugar instead of walnuts and brown sugar.
Preheat oven to 400° F (200° C).
In a medium bowl, mix flour, sugar, spice blend, and salt. Chop nuts and oats, then add them to the flour mixture. Cut the butter into small pieces, then add it to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour mixture until there are no dry ingredients left and the mixture resembles pea-sized lumps. Set aside.
In a large bowl, mix the lemon juice with 3-4 cups water. Peel, core and slice the apples, then place them in the lemon water. Once all the apples are soaking in the water, remove them and spread them evenly in a 13 x 9 inch baking dish. Crumble the butter-flour mixture evenly over the top of the apples.
Bake until the apples are bubbling and the topping is golden brown, about 45 minutes.
Also good made with peaches. Use hazelnuts and white sugar instead of walnuts and brown sugar.