Recipe: Apple Crisp
Yield: 12 Servings
1 c Oatmeal 1 c All-purpose Flour
1 1/2 c Brown Sugar; firmly packed
1 1/2 c Granulated Sugar
1 c Butter or Margarine 6 c Apples; peeled, cored, -- seeded, and sliced 1 ds Salt Cinnamon to Taste
Fall is one of the favorite times of the year in The Kitchen of Recipe-a-Day. The Cook & Kitchen Staff are busy with the fruits and vegetables of the Fall harvest. Apples are one of the benefits of Fall, even though many types are available year-round. Now is a great time to stock up on our favorite autumnal fruit, the apple.
Just in case you didn't know, the apple is an excellent source of Vitamin C. An apple alone is a natural sugary-sweet fruit treat, and remains low in calories at about 70 per.
Today's recipe may be prepared with nearly any apple variety, although the Kitchen Staff recommends a tart variety. Our favorite is the Winesap, but a Granny Smith makes a fantastic contrast in today's oatmeal-based dessert.
Pre-heat oven to 350-F degrees and lightly spray a 9-inch by 13-inch ovenproof baking pan with non-stick butter-flavored cooking oil, or coat lightly with butter. Set aside.
In a large mixing bowl combine oatmeal, flour, brown sugar, granulated sugar, and butter.
Blend together until the mixture is crumbly and the butter is well distributed throughout.
Place the sliced apples in an even layer over the bottom of the prepared baking dish.
Sprinkle the apples with about a half-teaspoon of cinnamon and a dash of salt, if desired.
Top the apple slices with the oatmeal mixture, and sprinkle the top with another optional dash of salt and a bit of cinnamon.
Bake for 40 minutes until golden brown. Cool for at least 15 minutes prior to serving. Great served warm with a scoop of vanilla ice cream; or cold, cut into large squares. May be stored at room temperature in a covered container for 3 to 5 days.
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