This week I'm featuring another dessert because "Dessert" is really my native language. I spoke Dessert long before I spoke English. I majored in English, but if I could've majored in desserts without having to take any of the other pesky culinary classes, I would've gone that way. But such is life.
Anyway, this week I'm offering:
Lid's Apple Crisp
Step 1: Get your cutie-patootie apron from Ikea on and have your kid take your picture. (See above.) Now you're cookin'!
Step 2: Get your cutie-patootie kid to
Chop the peeled apples and place in a bowl. Gently stir 2 to 4 T. of sugar into apples. Pour apples into an 8 x 8 baking dish. In my pic, you will see that I have doubled the recipe; that's why it's not in an 8 x 8" dish. I was taking this crisp to my lifegroup. Anyway, that's it for the fruit.
Topping: In a bowl, combine 1/2 c. oats, 1/2 c. bro. sugar, 1/4 c. flour and 1/4 t. cinnamon. Cut 1/4 c. margarine or butter in until you have coarse crumbs. Add 1/4 c. chopped nuts, if desired. If not desired, then you're nuts. If you're allergic, I'd say "pass on the nuts." This recipe is good, but not worth dying over. Don't get me wrong; it's "to die for," but not literally.
Sprinkle topping over filling. Bake 375* for 30-35 mins. or until fruit is tender and topping is golden.
*Serve with ice cream or Cool Whip. You can also use frozen fruit. Thaw fruit, but do not drain.
Also, I'm a person who loves the topping better than the fruit, so sometimes I double the topping for this crisp even if I don't double the fruit. (Tee-hee! That's so ornery of me!)
OK, Cheffies, please link up to share your rich comfort foods this week.