Wednesday, October 13, 2010

Hot Apple Crisp with Vanilla Caramel Ice Cream

Hot Apple Crisp with Vanilla Caramel Ice Cream

Apples are at their peak right now, so what better time to make an apple crisp.  I chose Cortland apples which are delicious and hold up well in cooking, but you can use whatever you like or have on hand.

The filling is made with cinnamon and sugar; a little lemon to brighten the fruit; and, a little flour to thicken the juice.  The topping is made with oats, brown sugar, more cinnamon, nuts and a little butter.

I used almonds for my nuts, and added a handful of currants before putting the topping on.  You can vary the ingredients to suit your own tastes.

Apple Crisp

Makes a 2  quart casserole

You will need:
2 lbs of apples (~4 large)
lemon juice, ~ 2 T.
flour, ~ 3 T.
cinnamon, ~ 2 t.
sugar, ~ 3/4 cup
oat meal, ~ 1 cup
brown sugar, ~ 1/3 cup
nuts, ~ 1/3 cup
butter, ~ 2 - 3 T., cut into small cubes
other fruit, like raisins or currants, optional, a handful


Preheat the oven to 325 degrees.

Peel, core and cut your apples into slices.  Drizzle the apples with lemon juice, then sprinkle flour, sugar, and cinnamon all over, and toss to coat.  Transfer to a 2 quart casserole.  If you are adding dried fruit, sprinkle the raisins or currants over the top now.  In a separate bowl, combine the oats, brown sugar, cinnamon and the cubed butter.  Rub the mixture together in your fingers until the butter is evenly distributed.  Cover the apples with a single layer of the topping.

Bake in the oven for approximately one hour, until the juices are bubbling and topping is golden.

Serve hot, with or without ice cream.  Both ways it is delicious!

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