Saturday, November 28, 2015

Apple Crisp

So a couple of weeks ago, I admitted that I hate baking pies. Yes, it is time consuming. I don't know about you, but I personally don't like the taste of pie crust.

For Thanksgiving, I baked an apple pie for dessert. Grandpa said the pie crust was really thick. See, I told you. I just don't like making or eating pie. That got me thinking. Why can't I just bake the filling. Really!!!

Lately, all I've been doing is thinking, thinking, thinking... how to adapt recipes. Way back when, I posted a coffee cake with streusel toppings. What if I just bake the apples with the coffee cake's streusel on top.

But the truth is I've been dying to use my cutest apple-shaped baking dish that I bought last winter. I hadn't had a chance to use it at all. Plus, it was also an opportunity to bake something new for breakfast. "What!!!" you said. "Apple pie filling for breakfast???" Oh yeah...

By the way, I woke up the next day, and the apple crisp was nearly sold out. YES!!! It was very tasty with crusty bread like ciabatta or baguette.

Apple Crisp
serve 4-6

4 cups (12 oz.) granny smith apples, peeled, cored, and large cubed
1 Tablespoon granulated sugar
1/2 teaspoon ground cinnamon

Streusel:
1 1/2 Tablespoons (1.5 oz.) light brown sugar
1 1/2 Tablespoons (1.5 oz.) granulated sugar
1/4 cup (1.5 oz.) sliced almonds
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmet
1 1/2 Tablespoons (0.4 oz.) all-purpose flour
1/4 cup (4 oz.) sunflower oil
  1. Preheat the oven to 375F degrees.
  2. Spray an 8-inch round baking dish with a cooking spray.
  3. Place the cubed apples in a prepared dish.
  4. Sprinkle the sugar and cinnamon. Then using your hands, coat the apples with cinnamon and sugar. Set it aside.
  5. In a small bowl, place all of the streusel ingredients and mix well.
  6. Sprinkle the streusel on top of the apples.
  7. Bake in a preheated oven until the apples are fork tender, about 30 minutes
  8. Allow the apple crisp to cool for 15 minutes. Serve warm or at a room temperature.
STORING: Keep the apple crisp cover with a towel at a room temperature for a day. If there is any leftover, transfer it to a container and keep in in the fridge for up to a week.

Allergy Info: This apple crisp is free from or can be made without dairy, egg, corn, legumes (soy), and fish. 

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