Saturday, October 18, 2008
Pictured: locally available oatmeal, apples, and brown sugar - actually palm sugar with its distinctive molassassy flavor.
The following recipe is adapted from the Better Homes & Gardens Cookbook, where it is called Fruit Crisp. My changes: I made it smaller to suit our small family, and --you get to eat the apple skins! This recipe is healthy, easy to prepare, and can bake alongside a casserole for a Sunday dinner. It can be made a day ahead, refrigerated, and baked on the day.
Preheat oven 375 F, 190 C. Grease a glass pie plate or 8x8 baking dish.
2 to 5 apples (Fujis work well)
1/4 cup rolled oats
1/4 cup packed brown sugar
1/8 cup flour
1/4 t cinnamon
1/8 cup butter, slightly softened
1/8 cup chopped nuts or coconut
Core and thinly slice apples. Arrange the slices in the greased pie plate or baking dish. For topping, mix together oats, brown sugar, flour, and cinnamon. Cut in butter till mixture resembles coarse crumbs. Optionally, stir in nuts or coconut. Sprinkle topping over the filling. Bake at 375 until the apples can be cut with an ordinary table spoon (about 45 minutes). Serve warm, with whipped cream if possible! Serves to 2 to 4.
This recipe can also be made on the stovetop. Simmer the sliced apples in a covered pot with about 1/2 cup water until tender. When the apples are tender and the water is gone, add the prepared topping mixture and close the lid of the pot again. The heat from the apples will slightly cook the topping mixture. The topping will be stickier than with the baking method, but still pretty good for a healthy dessert if you're away from home. I did it this way recently when we were in the big city in a tiny apartment with just a 2-burner gas stove.