Monday, September 22, 2008
Autumn Days and Apple Crisp
It was a chilly, rainy weekend in Seattle, providing the perfect opportunity for a meal in the crock pot and apple crisp for dessert. I combined a basic recipe from Paula Deen with the topping from Nigella Lawson's equally delicious blackberry crisp. It's a warm, comforting treat, which goes nicely with a scoop of vanilla ice cream or whipped cream for a little added sweetness.
Recipes courtesy of Paula Deen and Nigella Lawson
6 large apples (about 2 1/2 pounds), peeled, cored, and thinly sliced (I recommend Granny Smith)
1/4 cup water
Juice of 1 lemon
1/2 cup (1 stick) plus 1 tablespoon butter
3/4 cup rolled oats
1/2 cup flour
1/2 cup light brown sugar
1/2 cup flaked almonds
1/4 cup sunflower kernels
1 teaspoon ground cinnamon
Preheat the oven to 350 degrees. Combine the apples, water and lemon juice in an 8x8-inch baking pan. Melt the butter and set aside. Combine the oats, flour, brown sugar, almonds, kernels and cinnamon in a bowl. Stir the melted butter into the crisp topping and spoon on top of the fruit. Bake for 40 to 45 minutes, or until the topping is crisp and browned.