Autumn Moon Cafes Apple Crisp Recipes

AUTUMN APPLE CRISP

Steps:

• First, make topping by combining flour, oats, brown sugar and spice in a small bowl; drizzle melted butter over and then toss mixture together with a fork.
• Set aside.
• I am a big fan of the pumpkin-pie spice sold by Penzeys, which contains cinnamon, allspice, nutmeg, ginger, mace and cloves, but you can use any spicing you wish for this--traditional would be to use only cinnamon.
• If your apples are at all tart, you may want to increase the brown sugar in the topping, as well as increase the white sugar mixed in with the apples; it's your call.
• As for the apples to use, I make this dessert a lot in the autumn when I always have lots of fresh macintosh apples around; it's also very good when made with northern spys.
• When topping is made and set aside, preheat oven to 375F and get out an 8-inch square baking pan.
• Peel, core and slice apples to get your 8 cups and place those directly in the baking pan.
• Sprinkle white sugar and juices over, and toss well.
• Sprinkle topping over entire surface of apples.
• Bake in preheated oven for approximately 40 minutes, or until bubbly and the apples are tender (poke with a fork).
• Let cool for a bit before eating; it's good warm or cool.
• I serve it warm, with vanilla ice cream.

APPLE CRISP

Steps:

• Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
• In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.