Monday, September 28, 2009

Apple Crisp

Few things say "Fall is here!" like baked apples. My own creation for busy days, this crisp is easy to make and easy on the budget with a few simple ingredients. You can enjoy it as a dessert, an afternoon treat, or a special breakfast. When baked the night before, it tastes just as good the following morning and can be reheated briefly in a microwave oven. An average-sized serving is warmed in just 30 seconds.

Take a few minutes to make this signature recipe, and linger over the sweetness of home.

Cassandra's Apple Crisp


6 medium-sized apples
1/2 teaspoon cinnamon

2 cups oats
1/2 cup plain flour
1/4-1/2 cup sugar
1/4 teaspoon salt

1/2 cup apple juice or water


Preheat oven to 375 degrees Fahrenheit.

Blend oats, flour, sugar, salt in a medium-size mixing bowl. Set aside.

Peel and slice the apples. Spread them evenly in a rectangular baking pan so that 1-2 inches of space is left in the top. Sprinkle cinnamon on top.

Blend 1/2 cup juice or water into dry oat mixture until just moistened. Crumble the wet dough evenly as possible over the apples.

The size of your pan determines how much of the apples are covered. Usually, I find that some of my apples are left exposed to the air. This creates vents for the steam to escape during cooking.

Bake at 375 for 30 minutes or until golden with a touch of brown on the tips and edges. The degree of doneness is a matter of personal taste. Add more time if you want a darker, crisper crust.


1. For more flavor, sprinkle apples with 1 teaspoon cinnamon and 1 tablespoon sugar.

2. Other sweeteners besides sugar work well with this recipe. A You can add 1/2 cup honey, guava nectar, or maple syrup instead of sugar and use just enough water to moisten the oats consistently. You can also use 1/4 cup fructose or wheat germ instead of sugar. If using no sugar, you should moisten the oats with1/2 cup fruit juice or concentrated fruit juice for flavor.

3. My kids enjoyed a little icing drizzled over the top of the oats. To do this, I let the dish cool for 15 minutes. I mixed 1 1/2 cups powdered sugar with 1 tablespoon water, just enough to make it drizzling consistency. Then I drizzled the white icing in a decorative pattern over the top or over their individual servings.

4. This recipe is delicious with a scoop of vanilla ice cream or a dollop of whipped topping.

5. If you are short on time, a delicious variation of this recipe can be made with 2 large cans of peaches in juice. Just drain the peaches and reserve the juice from the can. Spread the peaches in the pan. Sprinkle 1/2 teaspoon nutmeg over the peaches. The juice from the can can be used to moisten the oats. Crumble the oat mixture over the peaches and bake as directed. Check the crisp after 25 minutes. Sometimes this version takes less time to brown.

All recipes, copyright 2009 by Cassandra Frear.

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