Thursday, October 29, 2009

Apple Crisp sans Oatmeal

A friend of ours has a bunch of apple trees and offered us some if we came and picked them.  It turned out to be a great family night activity.  That said, we now have almost 4 bushels of apples that need to have something done to them.  So Monday night we had Apple Crisp.  I went looking for a recipe since I don't have one I am in love with and found one in my America's Test Kitchen Family Cookbook which was mostly GF, which I thought was wonderful and so I had to try it and it was delicious.  I still think I like it best with oatmeal, but this was really good and everyone loved it.  Note to self, watch the timer and the temperature in the oven.   I was making this the same time I made Twisty Cheese Sticks and I ended up under cooking the cheese sticks and over cooking the apple crisp.  That said, it was delicious still.  Basically, it turned out a little more caramelly (if that's a word), the only thing missing was ice cream. I did 2x's the recipe and cooked it in a 9x13 pan.

Apple Crisp sans Oatmeal (printer friendly recipe)
3 T rice flour blend
3 T sorghum flour
1/4 C sugar
1/4 C packed brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/4 tsp vanilla
5 T unsalted butter (or substitute), cut into 1/2 pieces and softened*
3/4 C finely chopped walnuts or pecan
3 lbs apples (6-8), peeled, cored and sliced
1/4 C sugar
1 1/2 T lemon juice

1. For the topping combine the flours, sugars, cinnamon, nutmeg and salt.  Add the vanilla and butter and stir to coat the butter.  With your fingers squish the butter and flour mixture together until you get a mixture that resembles "wet sand" (love that description).  Add the nuts and stir to combine.
Doesn't it look like wet sand?
Refrigerate for at least 15 minutes.
2. Preheat the oven to 375-degrees and make sure the oven rack is on the 2nd to lowest level.
3. Combine the apples, remaining sugar, and lemon juice and dump into an 8x8 pan or 9" deep-dish pie plate.
I love the look of the apples, so shiny and pretty.

4. Crumble the refrigerated topping over the apples so it covers evenly.

 5. Bake for 40 minutes (1 hour if doubling and using a 9x13 pan) or until the fruit is bubbly and the topping is deep golden brown (not dark like mine).  Let cool on a cooling rack for about 10 minutes.

*I just microwaved my butter for 10 seconds and cut it up

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