Wednesday, April 28, 2010
Take another look at the picture. Liam was helping me make apple crisp earlier in the week and was in charge of putting the apples into the pan. He was, of course, eating apples at the same time.
Did you see it? Half eaten apple slice at 9:00? He doesn't like the peel. I'm glad this one ended up on the top, because I found another half eaten apple slice somewhere near the middle. I think I got them all.
I use my sister's well tested recipe for the crisp part. It is: 1/2 cup better, 1/2 cup flour, 1 cup oats, 3/4 cup dark brown sugar, a pinch of salt, and that's it. Cut it all together and top the crisp. I like a high crisp to apple ratio, so I usually double the batch to make plenty and then keep whatever is extra (if any) in the fridge. Apple crisp topping in the fridge is a fantastic convenience food. Even on a pretty hectic day it's easy enough to slice up an apple and cook a tiny crisp in a ramekin. About 350 for about 45 minutes. Less time if you're making a mini-crisp in a ramekin.
Can I just say: I am so way past ready for spring berries to be here. I know it's still a ways off because they haven't even put up the berry-selling shacks yet but, still, if there's anyone listening, please, the frozen berries are all gone, the apples have been in cold storage for too long, I'm ready for spring berries.