Wednesday, December 1, 2010

Apple Crisp

I made two trays of this apple crisp for my class the other day and it was almost all gone!  I had a few people ask for the recipe, so I thought I would share.  Apples are in season right now and taste so good, this is a great fall dessert for that reason.  I hope you try this, its so very easy!  I'm even including the recipe for the whipped cream I made to go with it.

Apple Crisp
by: Betty Crocker
4medium tart cooking apples, sliced (4 cups)*I used a combo of Macintosh and another tart cooking apple
3/4 cup packed brown sugar
1/2 cup Gold Medal® all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg  **I also added about 1/2 tsp of cloves
Cream or Ice cream, if desired 

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  1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
  2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
  3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream (or warm with the whipped cream below).
Vanilla Bean Whipped Cream
by: me :)
  • 8 oz heavy whipping cream
  • 2 tablespoons powdered sugar (or more if you think its not sweet enough)
  • 1 tsp vanilla bean paste 
  1. Put a metal bowl in the freezer for about ten minutes so it is nice and cold.  This helps that whipped cream whip faster (it really does work!).
  2. You can use a hand mixer or electric mixer for this (or a whisk if you are really brave).  
  3. Pour all the ingredients into the cold bowl.
  4. Turn your mixer on high and whip until stiff peaks form.  Don't whip too long, or you'll end up with butter.
  5. Put in the fridge until you are ready to use it and resist the urge to eat all of it with a spoon.