Saturday, October 3, 2009

Apple Crisp


Another fall recipe: apple crisp! This recipe bakes up into a caramel sauce in the apple layer and a yummy crunchy layer over the top. This is the best apple crisp you've ever had. Serve it warm with a little ice cream. A comfy chair by the wood stove makes it taste even better.

Apple Crisp

1/2 cup brown sugar, not packed
1 Tbl. whole wheat flour
1 tsp. cinnamon
dash salt
5 apples - cored, peeled, and sliced
1/2 cup oatmeal (regular, not quick)
1/2 cup whole wheat flour
1/2 cup ground pecans
1/4 cup brown sugar, not packed
1/8 tsp. baking soda
1/8 tsp. baking powder
1/4 cup butter or margarine, melted (I use Smart Balance)

Mix together the 1/2 cup brown sugar, 1 T ww flour, cinnamon, and salt. Gently combine with apple slices. Spoon into greased 8x12 pan.

Mix oatmeal, 1/2 cup ww flour, ground pecans, 1/4 cup brown sugar, baking soda and powder. Stir in melted butter. Crumble over apple mixture.

Bake at 375 degrees for 35-40 minutes. Serve warm with ice cream. Enjoy!

2 comments:

Bill said...

Hi, Sue

I have placed whole wheat flour on my shopping list. Do you have any "rules" for substituting whole wheat flour for regular flour? Did you use that when you made your pumpkin bars?
Thanks, Kathy

Sue said...

Kathy, Look for whole wheat pastry flour. It is more finely milled than regular whole wheat flour. Yes, I did use it in the pumpkin bars. I also use Smart Balance regular, not light, for baking.

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