msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 14,396
Ms. Mofet's Apple Crisp/Crumble
Recipe may be doubled and baked in same size pan
All measurements may be adjusted to personal taste
6 Granny Smith apples (can use assorted variety) - peeled, cored and sliced
1 Medium Lemon juiced - Divided
Zest of 1 Medium Lemon - Divided
1/4 - 1/2 C. Raisins
1/4 - 1/2 C. chopped nuts (pecans, walnuts or favorite variety)
1/3 C. Flour
3/4 C. Brown sugar (or 1/2 & 1/2 Splenda brown and regular brown sugar) - Divided
2 TBSP. Butter - melted
2 Pinches Salt - Divided
2 tsp. Cinnamon - Divided
2 tsp. Ground Nutmeg - Divided
1/2 Whole Nutmeg freshly grated - Divided - Optional
1/4 C. (1/2 stick) softened butter
1 C. (+/- to make nice balanced butter to oats mixture) Uncooked Rolled Oats
Additional soft butter to dot top
Additional soft butter or non stick spray for pan
For Apples
Place apples, 3/4 of the lemon juice, 3/4 of the lemon zest, raisins, nuts, flour, pinch salt, 1/2 C. brown sugar, 3/4 of the fresh grated nutmeg, 1 tsp. nutmeg and 1 tsp cinnamon in a bowl and mix to combine well.
Add melted butter and mix well.
Put apple mixture in lightly buttered or sprayed 9 X 13" pan.
For Topping
Place softened butter in bowl.
Add 1/4 of the lemon juice, 1/4 of the lemon zest, pinch salt, 1/4 cup brown sugar, 1/4 of the fresh grated nutmeg, 1 tsp. ground nutmeg and 1 tsp. cinnamon and mix well.
Add enough uncooked rolled oats to butter mixture to make a nice (not to dry) butter to oats ratio and mix by hand until crumbly.
Sprinkle the topping evenly over apples.
Dot with additional butter.
Bake at 375°F for 30 minutes or until apples are tender and top is browned.
To serve top with whipped cream or ice cream.
Recipe may be doubled and baked in same size pan
All measurements may be adjusted to personal taste
6 Granny Smith apples (can use assorted variety) - peeled, cored and sliced
1 Medium Lemon juiced - Divided
Zest of 1 Medium Lemon - Divided
1/4 - 1/2 C. Raisins
1/4 - 1/2 C. chopped nuts (pecans, walnuts or favorite variety)
1/3 C. Flour
3/4 C. Brown sugar (or 1/2 & 1/2 Splenda brown and regular brown sugar) - Divided
2 TBSP. Butter - melted
2 Pinches Salt - Divided
2 tsp. Cinnamon - Divided
2 tsp. Ground Nutmeg - Divided
1/2 Whole Nutmeg freshly grated - Divided - Optional
1/4 C. (1/2 stick) softened butter
1 C. (+/- to make nice balanced butter to oats mixture) Uncooked Rolled Oats
Additional soft butter to dot top
Additional soft butter or non stick spray for pan
For Apples
Place apples, 3/4 of the lemon juice, 3/4 of the lemon zest, raisins, nuts, flour, pinch salt, 1/2 C. brown sugar, 3/4 of the fresh grated nutmeg, 1 tsp. nutmeg and 1 tsp cinnamon in a bowl and mix to combine well.
Add melted butter and mix well.
Put apple mixture in lightly buttered or sprayed 9 X 13" pan.
For Topping
Place softened butter in bowl.
Add 1/4 of the lemon juice, 1/4 of the lemon zest, pinch salt, 1/4 cup brown sugar, 1/4 of the fresh grated nutmeg, 1 tsp. ground nutmeg and 1 tsp. cinnamon and mix well.
Add enough uncooked rolled oats to butter mixture to make a nice (not to dry) butter to oats ratio and mix by hand until crumbly.
Sprinkle the topping evenly over apples.
Dot with additional butter.
Bake at 375°F for 30 minutes or until apples are tender and top is browned.
To serve top with whipped cream or ice cream.
