“Even if I knew that tomorrow the world would go to pieces, I would still plant my apple tree.”
Martin Luther
The minute I read Helene’s post on the crisp, I knew I had to make it. With the list of simple ingredients & apples sitting in the fruit bowl, it was baking in next to no time. A wonderful crisp, with a yummy filling, we really enjoyed it with a scoop of vanilla ice-cream. The perfect fall dessert, comforting & delicious. My love affair with fruits continue & I am forever envious of all the luscious berries that are being baked into crumbles & bars, cheesecakes & cupcakes. Seeing anything apple makes me do a jig & fulfils a sense of satisfaction within. It’s reachable, it’s achievable…know what I mean?Apple crisp belongs to a long line of simple baked desserts that combine fresh fruit with a topping of pastry. Cobblers, Crumbles, Grunts, Brown Bettys, Pandowdies, and Crisps may be called old-fashioned and homey but having a dessert of warm baked fruit topped with a tasty crust is hard to resist. Unlike a cobbler that uses a biscuit dough topping, ‘crisps’ use a streusel-like mixture of flour, sugar, and butter, oftentimes with oats and/or nuts. The name ‘Crisp’ or ‘Crumble’ comes from the fact that when you pull this dessert from the oven you will notice how wonderfully crisp and crumbly the topping has become. Apple Crisps are especially popular during the fall and winter months which just happens to coincide with the apple’s harvest time.Apple Crisp as copied fromLa Cuisine de Helene’s TOPPING: 2/3 cup all-purpose flour 2/3 cup quick cooking oats 1/2 cup brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/2 cup butter — softened APPLES: 5 medium apples, peeled — cored 1/2 cup brown sugar 1 tablespoon lemon juice Method:
Preheat oven to 375F.
Combine flour, oats, brown sugar, cinnamon, nutmeg and salt, together in bowl. Cut butter into dry ingredients until mixture is crumbly.
Butter a pie dish/8×8 pan. Slice apples and place in the baking dish. Add brown sugar and lemon juice. Blend well.
Sprinkle topping over fruit and bake about 30 minutes or until done.
Serve warm with vanilla ice cream or whipped cream. Serves 6.
Source: “The Five Roses Cookbook”
This post is flying off to Ivy @ Kopiaste for her Sweet Pie Event ,& is also off to Ruth’sBookmarked Event as I bookmarked it the minute I saw it. The pictures below are from my garden which is feeling good with the nip in the air. I thought of you, Ivy, when I saw the flowers. The bug is happily chomping my precious chrysanthemum leaves for breakfast. He’s a well-fed fella, isn’t he? I didn’t have the heart to interrupt him!
Just discovered that Food In Colour this month is ‘brown‘ Am sending this to SunshineMom @ Tongue Ticklers for her event this October, FIC Brown.
