My Motto

May the muffin rise to greet you, may your friends be always at your door, and until we meet again, warm a single-malt in the palm of your hand and make something homemade for someone you love.

Monday, January 31, 2011

Apple Crisp

"Anyone can count the seeds in an apple, but only God can count the number of apples in a seed."
~Robert Schuller






















Lately, in my excitement over a few newly acquired cookbooks, I've been trying new recipes.  But the other day I was in the mood for old fashioned apple crisp.  I have a recipe I've been using for 25 years that I LOVE.  It is kept in an old binder stuffed with recipes, that is so used it no longer has a cover, and is falling apart.  When I opened it, the page with this recipe was missing, sending me into a panic.  
What if I could never make it again?  
Before Baking
I know I could easily look up a recipe in one of my cookbooks or online.  But it wouldn't be THIS recipe, with it's perfectly composed, generous topping that's crisp without being greasy, delicately spiced and delightfully crunchy with almonds.
After Baking
Thankfully, I located the missing page along with a few others that had fallen out and were buried in the bookcase.  I was going to take a picture of a nice bowl filled with warm crisp and a scoop of ice cream melting over the top.  That was my intention, but we inhaled it before I had the chance.  Oops.

Apple Crisp

3 pounds (6-7 large) apples, peeled, cored and sliced.
2 tablespoons lemon juice
1/3 cup sugar
1 teaspoon cinnamon, divided
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 cup old fashioned oats
2/3 cup firmly packed light brown sugar
1/2 cup butter, cut into 1/2 inch chunks
1/2 cup flour
1/8 teaspoon salt
1/2 cup slivered almonds

Preheat oven to 375 degrees.  Place sliced apples in a large bowl.  Toss with lemon juice, sugar, 1/2 teaspoon of the cinnamon, ginger and nutmeg.  Turn into an 8-inch square buttered baking pan.  In a medium sized bowl, combine remaining ingredients; mix with your hands, using your fingers to incorporate the butter pieces until you have a crumbly mixture.  Sprinkle evenly over the apples.  Bake 45 minutes or until golden brown and apples are tender.  Cool slightly.  Serve warm with vanilla ice cream or whipped cream.  I also love to eat it cold for breakfast.

You can also substitute peaches for the apples.  

6 comments:

Chef Felisha said...

Recipes are made to be eaten and not have pictures taken. Always glad when a great recipe makes it into the gullet before a photo is taken. Makes me smile. Many food in our house get eaten before the beauty shots are taken.

Thanks so much for sharing this recipe.

Chef Felisha

Margaret Murphy Tripp said...

I'm so glad you said that Felisha,...you are right indeed!
Very happy to share the recipe and hope folks enjoy it as much as we do.

Sprinkled with Flour said...

I'm glad you found your recipe, or I wouldn't have been able to admire this delicious looking crisp! It looks so yummy:)

Margaret Murphy Tripp said...

Thank you! It was an awful feeling when I thought it was lost for good. Like losing an old friend. Thanks for visiting!

KDoucette said...

Hey Marg!! wow that looks awesome, I have been looking for a new recipe for apple crish and dying to look for something different than my old Betty Crocker one, looks awesome and a must try. Yumm! I don't blame you for eating it before the camera got it. LOL!! Comfort food!! Yahoo!! I feel the same way about lost dear recipes, my mom's old recipes if I can't find them, I panic BIG TIME!! Enjoy it for me!! Love ya!

Megan said...

Yum! Going to try this for today! Thanks for posting!