Recipes/Cooking/Baking

Apple Crisp

I use whatever apples I can get on sale—mixing types is fine. Use any combination of brown sugar and/or honey; honey is more expensive, but gives a flavor I like. I often leave the skin on the apples (wash first)—it's faster, adds color, and is healthier. I was lucky to get an apple corer on a clearance rack—it works like a dream. You can actually make an apple core and peeling jelly—my husband liked it better than my regular apple jelly!

Preheat oven: 375°F

Ingredients:

8 apples
a bit of lemon juice to keep cut apples from discoloring
2-1/2 cups uncooked oats
1/2 to 1 cup brown sugar and/or honey
2 tsps cinnamon
1/2 cup butter, melted

Butter a 9in x 12in baking dish.
Combine the oats, brown sugar/honey, cinnamon, and melted butter thoroughly in a large mixing bowl.
Prepare the apples:
- if using the skin: wash, core, slice
- if not using the skin: core, peel, slice
As soon as an apple is cut, put it in a bowl with some lemon juice, and swish around—this keeps the apples from getting brown.
Put apples in buttered baking dish. Sprinkle the crumb mix over the apples.
Bake uncovered for about 30 minutes. Can serve warm with whipped cream or vanilla ice cream.