I’m sure this is totally against Thanksgiving rules, but we are forgoing the pumpkin pie in our house in favor of my tested and true apple crisp topped with vanilla ice cream.
5 cups peeled and sliced apples (about 5 large apples) – I like to use a couple of different
kinds to have more depth of flavor.
1 T. sugar
1/2 t. cinnamon
1/4 t. nutmeg
1/8 t. ground cloves
1/2 c. apple cider
1/2 t. cornstarch
Heat oven to 350 degrees. Mix sugar, spices, cider and cornstarch together in a large bowl. Add sliced apples and toss with cider mixture until apple slices are coated. Pour apples including excess liquid into a 9×13 pan. Sprinkle with topping (below) and cook for 40-45 minutes.
Topping:
3/4 c. oats (quick cooking)
3/4 c. all purpose flour
3/4 c. packed brown sugar
1/8 t. baking powder
1/8 t. baking soda
1/2 t. cinnamon
1/4 t. salt
6 T. melted butter
1/4 c. chopped walnuts (optional)
Mix all dry ingredients together except for walnuts. Add melted butter and mix until crumbly. Stir in chopped walnuts.
{ 2 trackbacks }
Comments on this entry are closed.