Tuesday, 15 October 2013

Apple Crisp

It's fall in Nova Scotia! That means apples! Apples everywhere and in everything from meatballs to pies and squares. The most popular one growing up for me was of course the simple apple crisp. Easy to make, easy to eat, great with some whipped cream or ice cream.

Now there is a trick to making apple crisp and it comes down to apples. Not all apples are created equally. Typically a MacIntosh or pink lady apple is considered to be the best for baking because they stay a bit firmer when baked. Red delicious aren't great for baking as they can be a bit gritty when baked. Green apples are a bit more tart so they are a hit and miss apple for some, and yellow delicious are good for most baking recipes as well, especially in a meatball.

Apple Crisp


4-6 Apples
Lemon Juice
1 Cup brown sugar
2 Cups quick cook rolled oats
3/4 Cup Butter
2 Teaspoons cinnamon
1 Teaspoon nutmeg
1 Teaspoon allspice
1/4 Teaspoon ground clove
Cooking spray


Preheat oven to 375°F, and spray a casserole dish with cooking spray.

Chop the apples and toss them with lemon juice to prevent excess browning before baking.

Melt the butter in a medium bowl, and then stir in the brown sugar, rolled oats, cinnamon, nutmeg, allspice, and cloves and stir well until evenly mixed.

Pour the apples into the casserole dish, and then evenly cover the top with the butter, sugar and oat mixture. Bake for about 30-40 minutes, serve warm with whipping cream or ice cream or just by it's sweet self.



Other Places:

Maybe something more exotic than Nova Scotia; Greek perhaps?


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