Category
Dessert
Author:
Sunrise Flour Mill
We’ve all heard the phrase, “When life gives you lemons, make lemonade.” But what do we do when life (or successive trips to the orchard) gives you apples?
In our opinion—make apple crisp. Not just any apple crisp though—THIS apple crisp.
And if you’re going to do it, do it right. Start with premium, flavorful ingredients, like our Sunrise Organic Oat Cereal and our Ultra-Fine Heritage Whole Wheat Pastry Flour.
Ingredients
6 apples, chopped and peeled or sliced
2 Tbsp Sugar
1 1/2 tsp lemon juice
3/4 tsp cinnamon
3/4 cup Sunrise Ultra-Fine Whole Wheat Pastry Flour
3/4 cup Sunrise Organic Oat Cereal
1 cup brown sugar
1 tsp cinnamon
1/2 cup cold butter, diced into small cubes
1 pinch of salt
Topping:
Directions
Preheat your oven to 350° F. Butter or oil an 8x8 baking dish. Set aside.
Using a mixing bowl, add the chopped apples, sugar, 3/4 tsp of the cinnamon, and the lemon juice. Stir the ingredients together and then transfer them to the prepared baking dish.
In a separate mixing bowl, add topping ingredients (oats, flour, brown sugar, salt, remaining cinnamon, and the diced cold butter). Using a pastry cutter, cut the butter into the oat mixture. Use a downward twisting motion until the mixture resembles pea-sized crumbs. Or use a fork or your hands to cut butter into the mixture.
Spread the topping over the apples in the baking dish. Even it out.
Bake the crisp for 40 to 50 minutes or until the crisp gets golden brown and bubbly.
Serve it up with some vanilla ice cream and enjoy the taste of fall!
Don’t forget to let us know how it turns out!
This was a hit with my family. Especially with some vanilla ice cream. Since I have acid reflux I didn’t add any cinnamon and it still tastes just as good.
This is a " must make this again" recipe! I would have taken a picture, but it didn’t last long enough! My guests devoured it! Some had with homemade vanilla ice cream and I had it with a wedge of sharp cheddar cheese. Scrumptious!!
If we don’t have your ultra fine pastry flour can I use your regular wheat flour?
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