I demonstrate our brand new Gretsch guitar, Nancy, named after my Mom. The model number of this guitar is G5013CE. I also count down the best and worst events of 2012. I wish you a happy, healthy and joyful holiday season. Here is my Mom’s recipe for Apple Crisp as promised:
Mom’s APPLE CRISP
6 cups thinly sliced and peeled apples
1/3 cup sugar FILLING
1 teaspoon cinnamon
½ teaspoon salt
2 tablespoons butter or margarine, melted
¾ cup sugar
½ cup all purpose flour TOPPING
1/3 cup butter or margarine
Mix together apples, 1/3 cup sugar, cinnamon, salt and 2 tablespoons melted butter. Place in greased 8 inch square baking dish and set aside. Combine ¾ cup sugar and ½ cup flour; cut in butter until crumbly. Sprinkle over apples. Bake at 375D F for about 45 minutes, or until apples are tender. Serve warm. Garnish with whipped cream if desired.
Makes 8 servings.
Apple Crisp by my dear friend Julie Shephard
This recipe uses Quick cooking Oats and gives another texture to this classic dish.
1 cup (250 ml) light brown sugar
3/4 cup (150 ml) Unbleached All-Purpose Flour
3/4 cup (150 ml) quick cooking rolled oats
1 tsp ground nutmeg
1 tsp ground cinnamon
1/2 cup (125 ml) (1 stick) butter, softened
5 apples, peeled, cored and sliced ( I often use more apples than that to fill a pie plate)
Lightly grease the pie plate with butter
Preheat oven to 375 degrees
In small bowl, mix sugar, oats, flour, cinnamon and nutmeg together. With fork or pastry blender,
cut in butter until crumbly. Slice apples into buttered 23x23x5 cm glass pan. Sprinkle crumb mixture evenly on top.
Bake for 35 minutes at 375 degrees F or until apples are tender.
Preparation time: 20 minutes
Cooking time: 35 minutes
Note: Just started reducing the sugar to 3/4 cup instead of 1 cup and find it is better as you can taste the apples more. (I use an Emile Henri ceramic pie plate but use what you have.)