photo by mommyluvs2cook
- Ready In:
- 1hr 5mins
- Put rack in bottom of oven. Preheat to 350°F.
- Crisp: In a bowl, mix oat, flour and brown sugar. Add butter and stir well. Set aside.
- Garnish: In another bowl, mix brown sugar and cinnamon. Add apples, lemon juice and stir well.
- Spread the garnish in a square baking dish of 8 inches. Cover with the crisp. Cook in oven about 50 minutes. Let cool.
- Serve lukewarm or at room temperature. Delicious with vanilla ice cream.
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Although this was DELICIOUS, my only complaint was that my husband was saying it was "watery" instead of turning into a creamy sauce. Then I realized that the filling has no thickener. Anyway, I would have given it 5 stars, but had to deduct because of the hubs complaint. :( Oh and 50 minutes for us was perfect, I did slice my apples a little thick though.
Great recipe! I love the apple-to-crisp topping ratio. The spices were just right. My only concern is the cooking time. I was skeptical about the "50 min" indicated on the recipe. It seemed too long as most crips cook in 35 minutes. I ended up taking mine out 15 minutes shy of the full time and it was done. As a matter of fact...a bit "overdone" for me at that time. Be sure to always check just to make sure. The smell of the crisp should be like a "warm fall day" and not a "midnight bonfire."
This recipe is wonderful! The crisp comes out so juicy, but not soggy with a lovely crunchy crust and intense apple, cinnamon flavour. Mmmm, sooooo good!<br/>I used a variety of sweet and sour apples, left out the sugar in the filling, upped the cinnamon and reduced the butter a tad. It worked out wonderfully and everyone enjoyed it.<br/>My crisp only needed 35 minutes in total and I had to cover it after 20 to prevent over browning on top.<br/>THANK YOU SO MUCh for sharing another keeper with us, Boomie!<br/>Made and reviewed for Aussie/NZ Recipe Swap #49 February 2011.
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