Maple Oat Apple Crisp
I think one of the nicest aspects of the food blog world is meeting people and having someone take the time to say, “I like your blog.” It’s not expected even though ultimately, that’s what most of us are working for, isn’t it? Maybe it’s not what we began blogging for, but it seems that in the long run, it’s a lot of work if no one’s enjoying what we produce.
Keeping a non-digital scrap book would be far less time consuming, but oh, so quiet. At this point, I could never give up the spirited noise that greets me each day that I sit down to work — whether it’s from twitter, or reading blogs, or responding to comments made on mine, the positive energy that greets me is invaluable!
Recently, I was tagged by Karen of Mignardise to share six random things about myself, and I’m grinning, because I like to have fun with these things. But I’m thinking you may need the bribe of a nice bowl of some warm Maple Apple Crisp and a cup of coffee to go with my random nuggets of information. I have a tendency to blather on a bit.
Maple Apple Crisp
2 lbs. fuji apples, sliced into 16ths
Juice of 1/2 lemon
6 T maple syrup
3/4 c. all purpose flour
3/4 c. rolled oats
3 big pinches kosher salt
8 T brown sugar, packed
2 tsp. cinnamon
1/2 c. raisins
1-1/2 sticks very cold unsalted butter (12 T)
- Preheat oven to 375 degrees.
- Prepare a large casserole by either rubbing liberally with butter or spraying lightly with cooking oil. Core apples, leave the peelings on, and slice into 16ths. Toss in a bowl with the lemon juice, then arrange them in a spiral fashion in the casserole. Drizzle the apples with the maple syrup and set aside.
- In a medium bowl, combine the flour, oats, salt, sugar and cinnamon. Cut the butter into small cubes and incorporate it into the dry ingredients with your fingers, slowly rubbing until the mixture resembles a very coarse meal. Mix in the raisins, then sprinkle the mixture over the apples.
- Bake for about 25 minutes or until topping is beginning to brown, and the edges are bubbly. Serve warm or at room temp alone, with some sweetened cream, or with a dollop of vanilla ice cream sprinkled with cinnamon.
- This recipe is satisfying and simple. It’s quick to whip up ahead of time as well. There’s lots of room for making it different by adding some nuts, or trying different spices.
- Don’t expect nice, neat slices of dessert. This is a scoop and eat type of treat.
- If you’re not interested in the rolled oats in this, just double the flour.
- I made this for our holiday house guests and the pan was all but licked clean by the next morning.
Okay, now that you have your dessert, here’s the show:
Six Random Facts
The rules: 1) Link to the person that tagged you; 2) Post the rules on your blog; 3) Write 6 random things about yourself; 4) Tag 6 people at the end of your post; 5) Let each person know that they have been tagged by leaving a comment on their Blog; 6) Let the tagger know your entry is up.
- Factoid One: I used to have subscriptions to 10 food magazines but have whittled my addiction to one: Saveur. I like the articles about different customs and cultures as well as the recipes. I figured that I could save some trees by unsubscribing to the others since I can get their recipes on line. My son informs me of some interesting sustainable practices in logging that make magazines eco-friendly, and says I shouldn’t feel guilty. Why a 16-year-old knows this is beyond me, but he likes my food, so who cares, right?
- Factoid Two: I apologize, but I will never understand picky eaters. Life is too short to worry about whether there are microscopic onions in that marinara. If one is accidentally injested, trust me, you won’t grow hair on the palms of your hands or warts on your chin.
- Factoid Three: My desk is rarely neat. Organizing it always seems like a great idea, but I fail in the execution. Where would I park all the recipes that have my notes on them? Maybe in the organizer my sister gifted me this Christmas? Smart woman.
- Factoid Four: Desserts with apple and spice beat chocolate desserts for me every time. Love them. But I also love chocolate. Is there a dessert with both? Chocolate-dipped apples don’t count.
- Factoid Five: I used to be a school principal. Scary, isn’t it? I thought so. That’s why I’m not one any longer. Bless, bless, bless my husband for his hard work, and his support of my creative interests.
- Factoid Six: I’m never late. Well, unless you count today. While I was sitting here writing this morning and thinking about how much I was looking forward to meeting with several local foodies at 1PM for lunch, I saw a tweet at 11:30 questioning my whereabouts. I’d had my eye on the clock the entire time to make sure I’d finish here with enough time to get ready to go. I somehow completely blew the meeting time which was actually at 10:30. I should have known this but somehow overlooked a reminder. Unbelievable. Now I’m all out of sorts.
And I’m not very good at the tagging game, so will pass the torch on this one to whomever is interested in putting their own spin on it. Have fun! And have another serving of Maple Apple Crisp.