I had a few sad looking apples in the refrigerator and was too lazy to make an apple pie. I just didn't feel like fiddling with the dough so I thought an apple crisp might be nice. Easy to mix up and a lot less fat overall.
My favorite recipe for apple crisp is one that I found in a Quaker Oats mini cookbook over 20 year ago. You know those small soft cover theme cookbooks you find in the checkout lines at the grocery store? It was one of those. I used to love collecting them, but found I never used too many recipes out of them. My solution was to cut out the recipes I liked, tape them to a sheet of paper then slide those pages into a clear plastic sheet protector which I then placed in a binder. Easy to find the recipe I want without all those little books around.
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SIMPLE APPLE CRISP
INGREDIENTS:
1 Cup Oats (quick cooking or old fashioned)
1/2 Cup Walnuts, coarsely chopped
1/4 Cup Brown Sugar, firmly packed
1/4 Cup Vegan Margarine, melted
1/2 Tsp ground Cinnamon
6 Cups cored and chopped Apples, I used Galas and left the peels on
1/4 Cup Water
1/4 Cup Brown Sugar, firmly packed
2 Tbsp All Purpose Flour
1/2 to 1 Tsp ground Cinnamon
DIRECTIONS:
1. Preheat oven to 350˚F.
2. Combine oats, walnuts, 1/4 cup brown sugar, melted margarine and 1/2 tsp cinnamon and mix well. Set aside.
3. In a large bowl combine the cored and chopped apples and 1/4 cup water. Add remaining brown sugar, flour and cinnamon to taste tossing to coat.
4. Spoon apple mixture into an 8x8 square glass baking dish. Top evenly with reserved oat mixture.
5. Bake 30-35 minutes or until the apples are tender.
6. Serve warm with vegan ice cream.
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| (Ready for the oven) |
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| (Ready for my belly) |
" Our bodies run on the fresh green fuel of the land." - Terri Guillemets
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Trobairitz:
ReplyDeleteMMMMmmmm, looks good right now when I am hungry. I like the idea of not having to make crusts. I have a mental block with pie crusts as they never turn out. I fail even with the "no fail" recipe.
bob
Riding the Wet Coast
My Flickr // My YouTube
I don't like making pie crusts as they have so much more fat than making a crisp topping.
DeleteMy mother's grandfather was a professional baker and baked pies right into his 80's. his foolproof crust recipe is the only one the family uses today. I am sure he used lard where we now use shortening though. Here it is
Put 2 cups all-purpose Flour and 1/4 tsp salt in a bowl, cut in 1 cup Butter Flavored Crisco with a pasty cutter/blender until shorten pieces are small like the size of peas or smaller. And in 3-4 tablespoons of ice cold water and mix with a fork. Add water a tablespoon at a time until desired consistency. Roll out and make a pie. I've never know anyone (except my Aunt) who couldn't make a great pie with this recipe. It is so simple with so few ingredients. Let me know if you give it a whirl.
Trobairitz:
DeleteI think the No Fail pie crust recipe was something like that. Pea sized Crisco, etc. But it always failed until I got frustrated and didn't bother trying anymore.
I could try it again but if it fails then everyone can laugh at me. I will have photos of me crying . . .
bob
Riding the Wet Coast
My Flickr // My YouTube
The key is not to over mix or over work the dough too much, that is when it gets tough. Alton Brown from the food network would tell you to refrigerate it for at least half an hour to let the glutens become elastic, but I've never had luck with dough after refrigerating it.
DeleteAnd you aren't allowed to cry while making it. My aunt has ruined garbage disposals throwing away pie dough she wasn't happy with. She didn't inherit the dough gene like my mom and I did.
Drooling all over the keyboard right now.
ReplyDeleteMe too. now I want to make another, but my waistline doesn't need it.
DeleteTrobairitz:
DeleteLet us worry about looking at your waistline, Go ahead and have another helping . . .
bob
Riding the Wet Coast
My Flickr // My YouTube
Now you're just being silly Bob.
Delete