Ed made a dish of apple crisp last weekend using two Honey Crisp apples from a Christmas box of apples that came from our friend Jim McCartney's accounting firm. Ed washed, cored, and sliced two of the lovely apples. He kept the peels on the apples.
He arranged the slices in the bottom of a small glass baking dish that had cooking spray on the bottom surface. Then he took equal parts of brown sugar, unbleached flour, oatmeal, and softened butter to make the topping. Use about a quarter to a third of a cup of each ingredient. Add a teaspoon (or a little more) of cinnamon and mix the topping well using a fork.
Ed spread the topping over the apple slices and baked the dish at 375 degrees for 20-25 minutes. He used the convection oven setting which lowers the temperature to 350 and circulates the air in the oven. Then he turned off the oven and tented the dish with aluminum foil.
The Honey Crisp stayed in the oven for another hour to an hour and a half before we removed it. We served the crisp, warm from the oven, with a cup of hot coffee. It was a delicious combination -- the warm, fruity crisp with mellow apple flavor and the hot, tangy coffee.
This recipe makes four servings. Enjoy.
Copyright 2012
Wanda Hayes Eichler
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