crisp recipe I got from my great-great aunt Pauline, just one of the lovely ladies in my Polish
family with whom I spent many childhood weekends.
½ cup fl our
½ cup oats
½ cup sugar, divided
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
4 tablespoons cold margarine
½ cup pecans
3 to 4 large, tart baking apples,
sliced, with or without peel
1 teaspoon lemon juice
Preheat the oven to 350 degrees. Lightly grease an 8 x
8-inch baking dish with margarine or oil.
In a medium bowl, combine fl our, oats, ¼ cup sugar,
cinnamon, nutmeg and salt. With a pastry blender, your
fi ngers or the back of a fork, cut in margarine until mixture
is crumbly. Stir in pecans.
Fill baking dish with sliced apples. Sprinkle with remaining
½ cup sugar and lemon juice and cover with fl our mixture.
Bake for 20 to 25 minutes, until apples are easily pierced
with a fork and topping is browned. Let crisp cool for 25
minutes before serving. Store leftover crisp covered in the
fridge.
Yield: 6 SERVINGS
Prep time: 25 MINUTES
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