Liz’s
Apple Crisp
8 apples - peeled, cored, sliced – Good
choices: Cortlands, Jonathan, Jonagold, Pippin, Gravenstein, Braeburn, Fuji and
Pink Lady Apples (Use one kind or mix them.)
2 TBSP
Butter for greasing pan
1/2 cup
unsalted butter
3
tablespoons all-purpose flour
1/2 cup
white sugar
1/2 cup
packed brown sugar
1/4 cup
water
Topping:
1 cup sugar (white or brown, or a
combination thereof)
1/2 teaspoon cinnamon
1/4 teaspoon salt
½ cup Oatmeal
1/2 cup (1 stick) butter cut in
small pieces
·
Preheat
oven 350 F
·
Make Topping First - Combine
the flour, sugar, cinnamon, and salt in a bowl. Add butter. With a pastry
blender or your fingers, rub butter into other ingredients until mixture
resembles coarse crumbs.
·
Butter a 1½ quart
baking dish, and spread the apples in it. Set aside.
·
Melt ½ cup butter in a
sauce pan. Once butter is melted stir in flour to form a paste. Add white sugar, brown sugar and
water; bring to a boil. Reduce temperature, and simmer 5 minutes.
·
Gently pour the caramel
liquid over the apples.
·
Spread mixture evenly
over apples
·
Bake 30 minutes or
until the crust is browned.
* I also like to make
large quantities of the topping, minus the butter, and store it in a jar for
later use. That way I can make a small batch when I feel like it. Just add
butter.