Tuesday, November 3, 2009

apple crisp

Yesterday one of the designers, out of the goodness of her heart, made up little gluten-free crackers topped with cream cheese, lox, and capers for me for an afternoon snack. I love food, and I love gifts, and it totally made my day.

So this morning at 7am I decided to make a little apple crisp to bring to the office and share, giving my snack buddy the first crack at it. The prep time was literally 5 minutes (I looked at the clock when I put it in the oven: 7:05am) so this is something even a super busy morning can handle. If you have 5 min to prepare it and another 1 min to remove it from the oven when it's done baking, all you really have to worry about it getting your timing right.

I made it with real flour so I wasn't able to test-taste it, but it got rave reviews so I feel pretty good about it. One of my colleagues asked for the recipe, but this is one I just eyeball so I made some guesses on the ratios for official purposes --even though I often use measurements like "pinch" and "dash" I don't write them into recipes because I know that stresses some folks out-- and since I had it all written down in an email, I thought I'd post it here as well for those of you who are looking for recipes that require little effort and yield delicious returns.

Apple Crisp:

Slice apples thinly (this helps cut down on baking time). I use granny smith; if you use other apples, toss the apples in fresh-squeezed lemon juice (1/2 lemon per apple)

Spread apples in your baking pan, making sure each slice has been separated from one another so they cook better. Leave ½ inch of room at the top

Topping (these are just the ratios – you may want to adjust the amount depending on your taste):

1 cup granulated sugar

1 cup brown sugar

1 cup flour

1 tsp salt

1 tsp baking powder

½ tsp – or more if you like – apple pie spice (a combination of nutmeg, cinnamon, and allspice)

Stir dry ingredients together

Cut in with a pastry cutter 1 stick butter until pieces of butter are about pea-sized.

Spread mixture over the apples and shake it down into the apples a little.

Bake at 350 for 30 min to an hour depending on how big of a pan you made. My little 6x8 pan that holds two large granny smith apples, sliced, only needed 30 min.

Another variation: Andrew likes it when I nestle little cubes if Kraft (not the inferior Brach’s) caramel within the apples.

1 comment:

Michela said...

No oats in your crisp?