12/5/1999



Apple Crisp
From "My First Cookbook"

2 apples, pared and sliced
2 tbsp water
3 tbsp flour
2 tbsp sugar
2 tbsp butter, softened
1/4 tsp cinnamon

Heat oven to 350.

Divide apples into 2 10 ounce custard cups.  Sprinkle water over apple slices.

Mix flour, sugar, margarine and cinnamon with fork until crumbly.  Sprinkle over apples.

Bake uncovered until topping is golden brown and apples are tender, 25 to 30 minutes.  Makes two servings.

(I don't think I ever made this.)



11/21/2001
Apple Crisp
Modified by George from http://www.the4cs.com/~cathy/Apples/crisp.html

6 apples
1 tbsp lemon juice
1 tsp cinnamon
3/4 c brown sugar
1/2 c flour
3/4 c oatmeal
pinch salt
1/4 c butter

Heat oven to 350.

Peel and slice apples into a BUTTERED 9 inch square baking pan.  Sprinkle with spices and add the lemon juice and some sugar.

(Next time, try covering the apples in lemon juice, then coating them in some sugar.)

Mix the sugar and flour and oatmeal and salt.  Work in the butter to make a crumbly mixture.  Spread this mixture over the fruit.  (I usually mix part of the sugar with the spices, and sprinkle it on the fruit before putting on the topping.)

Bake uncovered about 40 minutes to an hour, or until fruit is tender and crumbly crust is lightly browned.

Serves 4, barely.  :-)




12/6/2004
Apple Crisp
Revised

1 apple, peeled and cut into 1/2 inch chunks (used jonathan, worked PERFECTLY)
1 tbsp salted butter (softened is easier to mix but cold works too)
1 1/2 tbsp flour
1 1/2 tbsp oatmeal (could use a little more)
1 tbsp sugar (could use brown sugar)
1/8 tsp cinnamon
maybe some raisins?
ice cream

Heat oven to 350 (325 our oven)

Cover bottom of aluminum baking pan (I used Chris' fudge tray) with apple chunks.  (I could have buttered the bottom, but I didn't have any problems with the apples sticking to the pan.)

Mix the butter, flour, oatmeal, sugar, and cinnamon in a small bowl with a fork, as with pie dough.  Sprinkle it over the top of the apples.

Bake uncovered in the center of the oven about 30 - 40 minutes, or until fruit is tender and crumbly crust is lightly browned.

Let cool for 10 minutes, serve with vanilla ice cream.

Makes 2 small(!) servings, but it's great for a snack, and easy to multiply for more people.