Apple Crisp

Apple Crisp

This is a recipe I have used for 20+ years. The original called for using less apples, more sugar, and putting this in a 9 x 9 pan. I found that to be too sweet for us, so I modified it into a healthier version.

Begin with 7 -8  large washed apples.

Peel, slice. and core the apples. Put the apple slices in a 9 x 13 pan or equivalent.  This should fill the dish at least half full.

Sprinkle apples with 1/4 c of white sugar. Then sprinkle 1/2 to 1 tsp of cinnamon over the apples as well. I like the cinnamon flavor so I use 1 tsp.

In a large mixing bowl place:
1 stick of butter (only REAL butter will do- both for taste and for your health's sake!)
1 c of brown sugar
3/4 c of flour
1 c of rolled oats (I prefer the quick oats vs the steel cut for texture.)
Cut these together well with a pastry cutter until the mixture is crumbly.

Sprinkle oat mixture evenly over apples and bake at 350 degrees for 25-30 minutes or until the apples are  tender and have bubbled up into the oat mixture a bit.


Enjoy!


Note: As I prefer to eat this as a breakfast dish as well....many times when I make this I use 10 apples, filling the pan nearly full.

Yummy.

EASY and delicious bread!! REALLY, it is super easy!

For the past couple of months I have been using the bread recipe from this post Gentle Living from the amazingly beautiful blog Aspiring Homemaker.

The recipe is easy -- read E-A-S-Y and delicious!! My son, Alex, told me recently it is the BEST bread I have ever made. Now... you must understand... not only is Alex famous for his great love of bread, but I have also baked a whole LOT of bread over the years. So I take this compliment seriously. 

When I first started using this recipe I would let it rise too long - I didn't follow the recipe. Bad me!  When I made some for Thanksgiving dinner it was so flat it resembled focaccia. Tasty but not quite what I had hoped for.

I have used different flours in the recipe, my favorite being quinoa (about 1-2 cups per 13 cup batch). I like to add a few tablespoons of organic Italian seasoning to the batch, too and a tablespoon or two of rosemary. However, I receive the most compliments when I use only white flour. I made some recently for a family get together and received the following comments:

"YOU made this. I can't believe it." 

 ~Why is that so surprising???  <~wink>

And...
"Wow! She made this, herself." 

Yeah, the recipe is that good!!

Funny thing is, it really is the easiest bread I have ever made. 

No kidding. 

BTW:  It makes an AWESOME pizza crust, too.