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In these days of rich, multi-layered cakes and sophisticated chocolate desserts, it's hard to imagine a time when desserts as simple as the apple crisp were considered an elaborate meal. Although this simple treat had its humble beginnings more than two centuries ago, it remains to this day a timeless dish in classic American cookery
The health conscious will delight in the fact that this rustic but sensational dessert is low in sugar and fat and contains a significant amount of fiber. You can have this apple crisp recipe tested. Enjoy!
APPLE CRISP
4 servings
You will need:
4 medium tart cooking apples
3/4 cup packed brown sugar
1/2 cup all-purpose flour, sifted
1/2 cup quick-cooking oatmeal
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
1/3 cup unsalted butter, cut into small pieces
1 pint vanilla ice cream, optional
Caramel sauce (recipe follows), optional
Here's how:
1. Prepare pan. Preheat over to 375 degrees F. Butter the bottom and sides of an eight-inch square round baking pan.
2. Arrange the apples. Peel the apples. Cut into 1/4-inch slices and spread evenly in prepared pan.
3. Make the topping. In a mixing bowl of electric mixer, combine brown sugar, all-purpose flour, quick-cooking oatmeal, ground cinnamon and ground nutmeg. Stir until well blended. Add unsalted butter. Using the paddle attachment, beat mixture on low speed until it resembles coarse crumbs.
4. Bake the apple crisp. Sprinkle topping over apples. Bake in preheated over 30 minutes, or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with vanilla ice cream and caramel sauce.
For the Caramel Sauce
You will need:
1/2 cup caster sugar
3 tbsp water
1/4 cup and 3 tablespoons whipping cream
1 tbsp unsalted butter
Here's how:
1. In a small heavy saucepan, combine sugar and water. Place over medium heat. Cook the syrup to the caramel stage. Toward the end of the cooking time, turn the heat to low so the caramel doesn't get too dark. It should be a nice golden color.
2. Meanwhile, combine whipping cream and unsalted butter in another small heavy saucepan and place over medium heat. Bring mixture to boiling point. Remove from heat.
3. As soon as caramel is ready, remove saucepan from heat. Slowly pour the cream mixture into the caramel. Return saucepan to stove and cook sauce over low heat, stirring continuously, until smooth. Cool caramel sauce. Serve with the apple crisp.
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