Skip to main content

Apple Crisp



Ingredients Serves 8
1⁄2 cup all-purpose flour, plus 2 tbsp
1⁄2 cup old fashioned oats, (not instant)
1⁄4 cup brown sugar, packed
1⁄2 tsp ground ginger
1⁄4 tsp cinnamon
1 pinch salt
3 tbsp light stick butter, diced
1 tsp water
1⁄4 cup granulated sugar
1⁄4 tsp ground nutmeg
1 pinch ground cloves
3 lb golden delicious peeled and thinly sliced
1 tsp vanilla extract
Directions

  1. Preheat the oven to 375°F Spray a shallow 1-1/2 quart baking dish with nonstick spray.
  2. To make the topping, combine the 1/2 cup flour, the oats, brown sugar, ginger, cinnamon, and salt in a medium bowl. With a pastry blender or 2 knives used scissor-fashion, cut in the butter until the mixture resembles coarse crumbs. Add the water and firmly press mixture to form clumps.
  3. To make the filling, mix the granulated sugar, the 2 tablespoons flour, the nutmeg, and cloves in a large bowl. Add the apples and vanilla; mix well. Transfer to the baking dish. Sprinkle the topping over the filling. Bake until the filling is bubbling and the topping is golden, 55 - 60 minutes. Serve warm or at room temperature.
Labels:

Comments

Post a Comment

Popular posts from this blog

Butter Meltaways with Pink Frosting

                              Butter Meltaways with Pink Frosting recipe by Paula Deen                 Makes 8 dozen 1 1/4 cups all-purpose flour 1 cup butter, softened 3/4 cup cornstarch 1/3 cup confectioners’ sugar Frosting: 1 cup confectioners’ sugar 1 (3-ounce) package cream cheese, softened 1/2 teaspoon vanilla extract 1/2 to 1 drop red food coloring 1. In a large bowl, combine first 4 ingredients. Beat with an electric mixer at medium speed until fluffy. Separate dough into 4 equal parts and roll each into a smooth log. Wrap each log in flour-dusted wax paper. Chill dough for at least 6 hours. After six hours, allow dough to sit out for 15 minutes to soften. 2. Preheat oven to 350°F. Grease baking sheets. 3. Slice dough into 1/4-inch slices and place on prepared baking sheets. Bake 10 minutes. Cool cookies on wire racks. 4. In a medi...
Post a Comment
Read more

Baked Paprika-Parmesan Chicken

This easy recipe takes chicken breasts breaded with a Parmesan and paprika coating is baked until golden and crispy. This unique combination of ingredients makes a fantastic dish that all your family will love.. Baked Paprika-Parmesan Chicken makes 4 servings Ingredients: 1/2 cup grated Parmesan cheese 4 skinless, boneless chicken breast halves 2 teaspoons paprika 1/4 cup all-purpose flour 1/2 teaspoon black pepper 1/2 teaspoon salt 2 tablespoons milk 1 egg, beaten 1/4 cup butter, melted Directions: Preheat oven to 350 degrees F (175 degrees C). Coat a shallow baking dish with nonstick cooking spray. Combine flour, parmesan, paprika, salt, and pepper in a bowl. In a separate bowl, whisk together the egg and milk. Dip the chicken in the egg, then dredge in the flour mixture. Place in the baking dish, and pour the melted butter evenly over the chicken. Bake for about 1 hour and 15 minutes in the preheated oven, until the cheese has browned, and the...
1 comment
Read more

YOUNG LIVING VITALITY LINE

Cooking and baking with essential oils is not only delicious it is ECONOMICAL. Because that 1 tiny drop provides a TON of flavor, but let’s talk about WHY we use essential oils for cooking or baking instead of the herbs from a garden or the grocery store. It all comes down to  FREQUENCY . Every cell in your body, every single living thing, has a vibrational frequency. When we consume things that have frequency, we can increase our body’s frequency, which increases our health. – Healthy human body frequency:      62+ MHz – Illness starts at 57-60 MHz – Our bodies are receptive to cancer at 42 MHz – Death begins at 25 MHz – Essential oils have frequencies, which can raise our bodies’ frequency. Dry herbs have a frequency   of 12-23 MHz. Fresh herbs go up to 20-27 MHz, which is awesome. Fresh is the way to go! Now – get this: Essential oils have a frequency between 52-320 MHz!  This means that even the lowest frequency oil is still ...
Post a Comment
Read more