Monday, July 18, 2011
Apple Streusel Crisp
A little dessert prompted by the birds! I picked a pint of black raspberries in the garden. I didn't plant them but obviously the birds did!
I decided I would make my version of apple crisp and add the raspberries. A simple comforting dessert.
Ingredients are:
4 apples, peeled and sliced
a pint of black raspberries
1/2 cup of all-purpose flour
1 cup oats
1 cup of brown sugar
1 cup of slivered almonds
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 Tbsp honey
1/4 cup margarine
Preheat oven to 350 degrees. Butter (grease or spray) a casserole dish. In a bowl, mix flour, oats, sugar, almonds, spices and honey together. Dice up a 1/4 cup of margarine into small squares. Stir into the topping mix and then use your fingers to blend it together.
I spread the apple slices in the bottom of the casserole dish and then I topped it with my raspberries. However, you don't need the raspberries and you can substitute blueberries, peaches or any fruit that bakes well for the apples. Now I used what was in the fridge but normally I would use only one type of apple. Choose one that is good for baking. My first choice is MacIntosh but this time of year - you can't get nice ones.
Add the topping. I had about 50% of the topping left over so I froze it in a bag and I'll do a small apple crisp another day. Bake uncovered for 45 to 60 minutes until a knife inserts easily so you know the apples are soft. If you are using a softer fruit like peaches or blueberries, you might want to check it at 30 minutes to see if it's ready.
Then the finished product......................
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