Recipes

[LoLa]

• 
  EXTRA-CRISPY APPLE CRISP
  
  APPLES
• Juice of two lemons (medium size)
• 1/4 cup firmly packed dark brown sugar
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 6 large apples sliced thin ( I like Granny Smith & Gala & Braeburn)

• TOPPING
• 1/2 cup flour
• 1/2 cup graham cracker crumbs (the secret ingredient!)
• 1/2 cup oatmeal (old-fashioned or quick, not instant)
• 1/2 cup walnuts
• 1/2 cup firmly packed dark brown sugar
• 1/2 teaspoon table salt
• 1/2 cup (1 stick) butter, cold

Preheat oven to 375F.

APPLES In a large bowl, stir together all the ingredients except apples. Drop in the apple pieces as they're prepped, stirring often so that each piece is lightly covered.

TOPPING In a separate bowl, stir together all the ingredients except the butter. With your hands, work in the butter until small, even clumps begin to form.

ASSEMBLE Lightly butter a shallow baking dish such as a quiche pan or pie pan. Transfer apples into the dish, then top evenly with the topping. (If making ahead of time, stop here and let rest for 3 - 4 hours.)

BAKE Bake for 50 - 60 minutes, covering with foil or a baking sheet for the last 15 minutes if the topping starts to get a little dark. Let cool a bit.

SERVE Serve warm, plain or dolloped with whipped cream. Just whip a cup of heavy cream with a tablespoon of sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and a 1/2 teaspoon of black walnut extract or vanilla.

(recipe source: kitchen parade)