Tuesday, September 1, 2009

Apple Nut Crisp from Eating Well and The Food Network

It's September 1, and my thoughts turn to apples. Driving by Saratoga Apple on Route 29 the other day, I noticed that the trees are laden with ripe fruit. We'll be apple picking any time now, right through mid-October. Last year when we went to pick, Henry was just a tiny bundle in his Baby Bjorn. This year he'll be pulling (or pushing) his own wagon and picking up "drops." I remember when my kids were young. We'd pick more apples than we could ever use (I didn't can them) and as soon as we got home I'd make a huge pot of applesauce, bake a pie, and we'd eat apples until we all had stomach aches! We used to go to Focastle Farm in nearby Burnt Hills and we'd enjoy apple picking as well as shopping in their beautiful gift shop (which also has a great restaurant for breakfast or lunch). I'm going to try to visit Focastle a few times again during the next few months.

This recipe comes from Eating Well, and offers a somewhat more nutrition-packed Apple Crisp than the traditional version by incorporating whole-wheat flour and walnuts (or hazelnuts) along with the oats. It has a 5-star rating, and the link to the recipe and web page can also be found below.


* 5 medium-large crisp, tart apples, such as McIntosh, Empire, Granny Smith or Cortland, peeled and thinly sliced (about 6 cups)
* 3 tablespoons granulated sugar or Splenda Granular
* 1 tablespoon lemon juice
* 1 teaspoon ground cinnamon, divided
* 2/3 cup whole-wheat flour
* 1/2 cup old-fashioned rolled oats (not instant)
* 1/2 cup packed light brown sugar
* 2 tablespoons butter, cut into small pieces
* 2 tablespoons canola oil
* 2 tablespoons frozen apple juice concentrate, thawed
* 1/3 cup coarsely chopped hazelnuts or walnuts


Preheat oven to 375°F. Coat an 8-inch square (or 2-quart) deep baking dish with cooking spray.

Combine apples with granulated sugar (or Splenda), lemon juice and 1/2 teaspoon cinnamon in a large bowl. Toss to mix. Transfer to the prepared baking dish, cover with foil and bake for 30 minutes.

Meanwhile, combine whole-wheat flour, oats, brown sugar and the remaining 1/2 teaspoon cinnamon in a medium bowl. Mix to blend. Using your fingers (or a fork or pastry blender), cut in butter until evenly distributed and there are no chunks. Stir in oil, apple juice concentrate and nuts; toss well until evenly moistened and clumpy.

Remove the foil from the baking dish and scatter the topping evenly over the apples. Bake uncovered until the topping has browned and the fruit is soft and bubbling, about 30 minutes more. Let cool for at least 15 minutes before serving.

Recipe and Photo Credit: http://www.foodnetwork.com/recipes/eating-well/old-fashioned-apple-nut-crisp-recipe/index.html

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