|20 lbs of Gravenstein - 10 lbs MacIntosh|
So I grabbed my favourite casserole dish (1.8L French White) out of the cupboard of my newly completed kitchen (squee!) and peeled a mix of as many peeled apples filled my dish (my version of fancy measuring!)
|Naked apples in a dish|
I grease my casserole dish with soft margerine and sprinkle it with a tablespoon of flour.
Take your bowl of apple segments and pour in 1 tbsp flour, 1 tsp cinnamon, 1/2 cup white sugar and a "shake" of nutmeg. Honestly, I don't measure this. I use this kind of nutmeg and use the wee shaker side.
Mix it all up and pour into your greased casserole dish. I assemble the apple pieces to make sure there aren't too many big bits sticking up. Take a piece of sweet, cinnamonney (it's a word!) apple and eat it. Okay? Eat another. I ate about 5. Okay, 6.
Now, for the topping!
I use a half-cup of block margerine that I cut up small and microwave in a glass measuring cup.
In another large bowl I mixed together 3/4 cup quick rolled oats, 3/4 brown sugar and 3/4 cup of flour.
Add in 1/4 tsp each of baking soda and baking powder
(I didn't take a picture of it, but I put in about 1 tbsp of cinnamon and a few shakes of nutmeg)
Add in the melted margerine
Mix together until crumbly
Mmmm I ate a piece of the topping too
Bake at 350 for half an hour. Sometimes I turn the broiler on for about 5 minutes at the end, sometime I don't.
I set it on a cooling rack for about 10 minutes, then dug into it with a nice big serving spoon!
A nice big bowl for me and an even bigger one for HOTGI!
Oh my... so good!! There is totally a 2nd serving in the kitchen just calling my name!
If you make apple crisp, I'd love to know what you do that makes yours a family favourite!