Wednesday, November 14, 2012

You Can't Beat Betty!

Fall baking means cinnamon, nutmeg, pumpkin, and . . . apples! I love apple desserts. (Although I hate peeling and slicing them.) One of my all-time favorites is Apple Crisp. I could probably eat an entire pan by myself . . . Who am I kidding? I did eat an entire 8x8 pan by myself over the course of two days! I'd blame it on pregnancy, but if I'm being honest that had nothing to do with it.  I console myself in the fact that it's really just apples with a nice crunchy, almost granola-like, topping - totally healthy, right? Maybe not. I digress.

I love my mom's Apple Crisp. It's the perfect combination of tart apples and sweet crumble topping. When I asked for the recipe, she said she always uses the one straight out of her Betty Crocker Cookbook. Thankfully she gave me a copy as a wedding shower gift . . . Crisis averted! The recipe is so simple and delicious; you really can't go wrong. A dollop of whipped cream or ice cream wouldn't go amiss either. So, if you're in a fall-ish, apple-y, baking mood, give this recipe a whirl and I don't think you'll be disappointed. Just make sure someone else is around who's willing to eat it with you or you might find yourself staring at an empty pan wondering what the heck happened. :)

Apple Crisp (recipe from Betty Crocker)
4 c. (4 medium) Granny Smith apples, peeled and thinly sliced
3/4 c. brown sugar
1/2 c. flour
1/2 c. oatmeal
1/3 c. butter
3/4 tsp. nutmeg
3/4 tsp. cinnamon
1/4 tsp. salt
1. Preheat oven to 375 degrees, and grease an 8x8 inch pan
2. Combine sugar, flour, oatmeal, butter, nutmeg, cinnamon, and salt until well combined.
3. Spread apples in the bottom of the pan.
4. Sprinkle crumb topping evenly over apples.
5. Bake 30-45 minutes, depending on how firm you want your apples (I like mine soft, but not mushy, and 45 is just right for me). Eat warm with whipped cream or ice cream.

Hugs and cookies,


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