.The Most Delicious Thigh - Fattening Apple Crisp Ever.

Continuing on in my apple recipes this week - here is a reprint of our favorite apple crisp recipe. I am picky about my apple crisp, and I really think this is the BEST apple crisp recipe ever. Yes, it is sweet and totally, completely unhealthy, but you only have it one time of year! Right???



Ingredients:
1 cup unbleached or all purpose flour
3/4 cup rolled oats (I always use old fashion)
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup butter, softened
4 cups chopped peeled apples
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
Vanilla ice cream, optional

Directions:
In a bowl, combine first four ingredients. Cut in butter until crumbly. Press half into a greased 2-1/2-qt. baking dish or a 9-in. square baking pan. Cover with apples. In a saucepan, combine sugar, cornstarch, water and vanilla; cook and stir until thick and clear. Pour over apples. Sprinkle with remaining crumb mixture. Bake at 350° for about 1 hour or until the apples are tender. Serve warm, with ice cream if desired. Yield: 8 servings.

This recipe was originally a Taste of Home recipe. Click here for the printable recipe.

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.It's {one of} the Most Wonderful Times of the Year.

It's no secret that I love autumn and all of the wonderful things that go along with autumn....like apples! I have a really busy week ahead of me, so I decided to republish a few of my favorite apple recipes. I am hoping to throw in a few new ones as the week progresses. If you have an apple recipe to share, please include it in the comments.

Last year I decided to roast my applesauce, and the results were perfect - not too sweet, perfectly spiced, caramelized apple goodness! I prefer my applesauce chunky. I am not a big fan of pudding and jellos because of their lack of substance. However, if you prefer a smooth applesauce simply put it through your Foley Food Mill after roasting it.

1.Gather your apples - you will need 4lbs (which is approximately 12 apples). As you can see I did not use the apples we picked. I used the "seconds" or "dropped apples" that we purchased. This is what my mom always did growing up. If there was a really rotten spot I just cut it out.

2.Wash, peel, core, and slice your apples. Place them in a deep roasting pan. Add 1/2 C. cider, a 1/2 C. water, 4 strips of lemon peel, 3-4 T. lemon juice, one cinnamon stick, 1/4 C. dark brown sugar, up to 1/4 C. white sugar (I used 1/8 C), 1/2 tsp. salt, and grated nutmeg to your taste.

Put the roasting pan in a 400 degree preheated oven uncovered. Roast for 1-2 hours depending on how dark and caramelized you prefer - stirring often. I roasted my first batch for about 1.5 hours and my second and third batch for about 2 hours.

This was the first batch.

I was surprised how little 3 batches made! I froze 5 Quart bags of sauce, and I will no doubt be making more again soon.



Click here for the printable recipe. (I do not remember which website I found the recipe on for this sauce, but the ingredients are not original to me, and the method was stolen from a different recipe than the ingredients.)

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