I’ve already shared an Apple Pie recipe with you. This time, it will be Apple Crisp. The other day, my sister-in-law and I went to the Farmers’ Market and discovered a pile of apples on a truck. The kind lady gave us a taste of the green-yellow apples. The juicy and tart apple made it the perfect apples for Apple Pie which my sister-in-law immediately bought for a $1.00 a bag. Instead of Apple Pie, she wanted to try the Apple Crisp. The recipe is based on “Pillsbury The Complete Book of Baking”

Ingredients

1. Fruit Mixture

6 cups peeled Apples or 8 to 9 pieces of tart apples (In the Philippines, buy the small tart gree/red apples from Taiwan)

1 teaspoon cinnamon
1 tablespoon water
1 teaspoon lemon juice

2. Topping

1 cup rolled oats
3/4 cup all purpose flour
3/4 cup firmly packed brown sugar
1/2 cup margarine or butter, softened

Procedure

Heat oven to 375 F.

1. Pare the apples.

2. You can use an apple slicer to cut the pared apples.

3. Set aside 6 cups of apple slices

4. Place apples in ungreased 2-quart casserole or 8-inch square (1 1/2 quart). Sprinkle with cinnamon, water and lemon juice.

5. In large bowl, combine all the topping ingredients. Mix until crumbly.

6. Toss 1 teaspoon cinnamon on the apples.

7. Sprinkle crumb mixture evenly over apples.

8. Bake at 375 F for 25 to 35 minutes or until fruit is tender and topping is golden brown.

9. Serve with ice cream, or whipped cream if desired.

I use Kemps Frozen Yoghurt vanilla flavor.

Yield: 12 (1/2 -cup servings)

You can always use variations too:

Apple Cheese Crisp - Top baked crisp with 1/2 cup shredded cheddar cheese; bake an additional 2 t0 3 minutes or until cheese melts.

Blueberry Crisp- Subsitute blueberries for the apples.

Peach Crisp- Substitute sliced peeled peaches for the apples