Apple Crisp

Hmm...anyone else noticing a pattern here - all of our posts seem to involve dessert! Apple crisp was the objective when Rachel, Leslie, and I got together to cook (and play Rock Band as our crisp baked).

Our crisp recipe comes from Betty Crocker and was delicious and simple. You could substitute different types of fruit (blueberry, cherry, rhubarb or any combination) for apple, depending what you have.

Apple Crisp (6 servings)

4 medium tart apples (we used Granny Smith)
3/4 cup packed brown sugar
1/2 cup all purpose flour
1/2 cup oat-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinammon
3/4 teaspoon ground nutmeg
Vanilla ice cream

1. Heat over to 375*F. Grease bottom and sides of 8-inch square pan with cooking spray or shortening.
2. Spread apples in pan. In medium bowl, stir remaining ingredients except ice cream until well mixed; sprinkle over apples.
3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with ice cream (and one of Stephen's espressos if you're lucky!).

We promise your house will smell magical before the oven timer goes off!

Sliced apples in baking dish without the topping:

The finished crisp with the BEST crumble topping I've ever had: