Jan 28, 2016

Dani Johnson's Apple Crisp Recipe

Let me first give you a disclaimer. This is not a healthy recipe. It's not the worst recipe for you, but it is high in sugar, so just be aware and treat it as a treat meal and not as a "healthy" option

Dani Johnson shared this recipe in one of her "Daily Fix" Emails. If you do not know who she is, or get her emails, go check it out here.  I love that she stresses using what you have on hand and not wasting things. I am the same way. I cringe when I have to throw food away and I have no idea why. I think my dad was pretty frugal, so it must have rubbed off on me. My theory is, if im faithful with what I have and use it wisely, I can do the things I want to with the extra money. I think a lot of this mentality also came from being a low income/ one income military wife. I was forced to make it work and being frugal really helped us to be able to do more. I still save veggie scraps in the freezer to make stock. Waste not; want not, right? 

Classic Apple Crisp
Filling:
  • 5 cups thinly-sliced, peeled apples
  • 2-4 tbsp. white sugar
Topping:
  • 3/4 cup rolled oats
  • 3/4 cup packed brown sugar
  • 6 tbsp. all-purpose flour
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • 6 tbsp. butter
Directions:
  1. Heat oven to 375 degrees F.
  2. Place fruit in an 8-inch round baking dish. Stir in white sugar.
  3. In a mixing bowl, combine oats, brown sugar, flour, nutmeg, ginger and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the apples.
  4. Bake for 30-35 minutes, or until the fruit is tender and topping is golden brown. Serve warm.
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