Apple Crisp

It’s official:  fall is finally here in Texas.  I declare it- I don’t want to wait any longer for fall weather to stick around.  I have turned on my heat a few times this season, but the temperatures keep creeping back up, bringing the return of AC.   Summer and fall will continue duke it out.  One day it will be in the 90’s, calm and hot.  The next day it will be rainy and windy.  Then, the next day it will be in the 40s and 50s. Cinnamon Freud’s diagnosis of Texas weather: bipolar, possibly borderline personality disorder.
This past week was one of the cold weeks, and I decided to make myself a seasonal treat.  Apples and cinnamon are a delicious combination.  Top them with a sweet crisp topping, and they become irresistible.  The apples are soft, warm, gooey, sweet but not too sweet, and the crumble is sweet and crunchy.  Serve this with vanilla ice cream or whipped cream to take it over the top.  
Since I always have apples on hand and accidentally bought two bottles of cinnamon, I foresee many apple crisps in my future.  This is a light dessert you could even have after Thanksgiving.  Or any other day.
APPLE CRISP
Adapted from Skinny Taste
INGREDIENTS
For the Apple Filling:
2 large apples, diced (such as Gala, Pink Lady)
1/4 cup dried cherries
1/2 teaspoon cinnamon
1/4 cup lemon juice
1/4 cup honey
4 teaspoons cornstarch
For the Crisp:
6 tablespoons brown sugar
6 tablespoons oats
3 tablespoons all purpose flour
Large pinch of cinnamon
2-3 tablespoons butter, melted
DIRECTIONS
Preheat oven to 375°F. 
In a large bowl, combine apples, dried cherries, cinnamon, lemon juice, and honey.  Toss.  Sprinkle cornstarch on top and toss.  Divide filling between four 8-ounce ramekins.
In a large bowl, combine brown sugar, oats, flour, and cinnamon.  Stir in melted butter.  Spread topping evenly over each ramekin.  Bake for 30-40 minutes, until golden brown.  
Serves 4.
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