Wednesday, May 5, 2010
Harvest Apple Crisp
I bought 2 bags full of Granny Smith apples a few weeks ago, and then didn't get to use them for their planned purpose. My kids only eat red apples, so I was in a quandry on what to do with the rest. Then I remembered how much my husband LOVES Apple Crisp! I pulled out my trusty "Lion House Bakery" Cookbook and went to work!
The Lion House Bakery is a famous bakery here in Salt Lake City that has been around since the pioneers. They have the most amazing rolls... mmm...
Anyway... back to the apples!
The recipe states to peel the apples. As you can see in the picture, I skipped this step. It was mostly because I was being lazy. It didn't hurt the dish at all, but the skin were a little tough to eat. Next time, I'll bear up and just peel them!
The Lion House Bakery Harvest Apple Crisp
10 cups sliced (and peeled) apples
1 cup granulated sugar
1 cup, plus 1 TB all-purpose flour
1 teas ground cinnamon
1/4 teas ground nutmeg (I added this)
1/2 cup water
1 cup quick-cooking rolled oats
1 cup packed brown sugar
1/4 teas baking powder
1/4 teas baking soda
1/2 cup butter, melted
Preheat oven to 350 degrees. Place the sliced apples in a 9x13 inch pan. In a small bowl, mix the granulated sugar, 1 TB of the flour, the ground cinnamon, and the nutmeg together. Sprinkle over the apples. Pour water evenly over all; set aside. In a large bowl, combine oats, remaining 1 cup flour, brown sugar, baking powder, baking soda, and melted butter. Stir to combine, then crumble evenly over the apple mixture. Bake for 45 minutes, until the top is golden brown and the apples are tender.
MUST serve warm with vanilla ice cream! :)