Again, we both had our share of nibbles as I prepared the apples.
The blending of the dry ingredients is also accomplished when I'm in my seat at the table. It's easier that way.
The aroma is marvelous when the dish is pulled hot out of the oven and set on the countertop rack to cool.
It gives me great pleasure to introduce you to APPLE CRISP!
Come on over and I'll share. You know you'd like a taste!
Please click on image to view larger
(The cinnamon and nutmeg are teaspoons, not tablespoon measurements, as I know this but you might not, according to my handwriting on the card.) I used dark brown sugar because it was what I had and prefer in my baking. Also, after 35 minutes I didn't see any juice bubbling up so I sprinkled a cup of water over it and baked it for 15 more minutes. That did the trick! It was perfect, believe me~ no cream or ice cream needed!
Yummy. I'll have to try this one. Thanks.ReplyDelete
I'd prefer the crisp WITHOUT cream...ice or otherwise. Just warm apple crisp. Now I think I will have to make some!! (I also slice my appke very thinly & microwave 'em to cook until soft...then pour on pressed dry mixture & top with more...microwave the crisp for 10 minutes) No heat in kitchen from conventional oven during the summer/warm autumn days!ReplyDelete
apple insyead of appkeDelete
I can't type on the little cellphone keyboard. Sorry for typos.Delete
Does microwave keep topping Crisp??Delete