Wednesday, November 2, 2011
A few weeks ago we went apple picking. My mom and sister made pie and my dad eats like 20 Stayman Winesap apples a day because he is a crazy person. I, on the other hand, ate a few each week, but that's about it. I had intended to can applesauce and/or apple butter, but things don't always materialize the way I want them to, so I had a bunch of apples that really needed to be used. I decided I wanted to make an apple crisp, and a fairly healthy one at that. I got this recipe from Clean Food. Pretty basic stuff here, with a cookie-like topping made of oats. I followed the recipe pretty closely, though I subbed applesauce for the oil as I always do in baking. I honestly never notice the difference. I was supposed to cover it with foil, but didn't have any, so the topping did get a little overcooked. It actually worked out really well for reheating, because the topping softened up to be more like a cookie. The filling seemed watery, but thickened up as it cooled. When you have a lot of apples to use up, you're not looking for a complicated recipe - this worked out really well for me.