Here’s the apple crisp recipe we’re using right now. The apples are given a little bit of “pie filling” treatment:
1/2 stick butter
1/2 cup white sugar
1 cup all-purpose flour
3/4 cup rolled oats
1 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
5 apples, peeled and cubed
1 lemon, juiced
1 tablespoon cornstarch
1/2 cup water
- Pre-heat oven to 375F.
- Cream butter and white sugar in mixer until “grainy”.
- Add flour, oats, brown sugar, ground cinnamon and vanilla extract to mixer bowl and let it run for a minute until thorougly mixed.
- Meanwhile, peel and cube the apples into a large bowl. Sprinkle the lemon juice over the apples and mix to coat the apple pieces.
- Put apples into oven-safe casserole.
- Heat water in microwave, mix cornstarch into the water, and pour over the apples.
- Cover apples with the contents of the mixer bowl.
- Bake for 45 minutes. Let cool for 10 minutes before serving.
I’m actually using a pair of these Emile Henry 1/2-Quart Oval Baking Dishes I picked up at Amazon on sale (about half price). The pair fit perfectly into the toaster oven, and I don’t have to turn on and heat the big oven. Preheat time is also minimal, since the oven space is very small, and, anyway, this is a crisp recipe and doesn’t call for scientific precision. Easier to wash, too, and each baking dish is good to serve two people.