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.

Apple Crisp
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

Topping
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.

6 comments:

  1. Sounds delicious! I like the addition of sunflower kernals. This would be a great treat after my son's football game this afternoon.

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  2. Gotta make it this fall! I love the topping from the blackberry crisp - the almonds add flavor as well as texture.

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  3. i loooove anything "crisp". especially blueberry! i need to make it and now that you gave me the topping i can!

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  4. Ohh my word! I gotta make this soon! My cousin is bringing me some apples from northern VA this weekend.... Thanks for the recipe ;)

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  5. Hi Ms SoHo! Greetings from South Georgia! Just wanted to say I made the apple crisp for out of town guests....needless to say, they loved it! Love your blog! The TeaPartyFlamingo

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  6. I just tried this last night and my kids loved it. I added some cinammon to make it a little sweeter and they loved the twist it brought. I look forward to more of your recipes. Happy cooking!

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