Susan's Homeschool Blog

I love to make easy, delicious food. A few weeks ago, someone gave us two huge bags of apples. The green ones especially needed to be baked into something, since they were too sour to eat raw. Being tired, I decided to make apple crisp first.

Peel and chop the apples. Grease a baking dish. Throw the chopped apples in and sprinkle with the following ingredients:

1/3 cup margarine stick

1/2 cup oats

1/2 cup flour

2/3 cup brown sugar

3/4 teaspoon cinnamon

It doesn’t matter how many apples you chop. I stop whenever I’m tired of chopping. For this picture, I used 10 tiny apples. Other times I’ve used 2 apples, and I just shook a little bit of those ingredients on top. Either you can melt the margarine in the microwave before stirring it all together, or you can cut the cold margarine with a table knife, and just sort of mix it in a bowl with your bare hands. Other times, like I said, I just throw the ingredients on top of the apples without mixing it because it’s one less dish to wash.

If you sit down while you are chopping, you will end up being more cheerful as you chop apples, especially if you don’t particularly like doing it. Don’t watch TV, or you’ll chop your hand off.

Bake at 350 degrees for 30 minutes.

Mixed berry crisp is even easier. Defrost the mixed berries the day before. Throw them into a greased dish and put the topping on. Serve with ice cream. (Good enough for company!) Apple crisp is also good with ice cream, I forgot to say.

Cherry crisp is easiest of all. Dump a can of cherry pie filling into a greased dish. Throw the topping on. Yum! This is my favorite. No, wait. Blueberry pie filling is my favorite. Double the recipe for a rectangular dish. Then dig in and enjoy! (Plus, your dessert counts as a serving of fruit. How cool is that?)

Linked to Love Bakes Good Cakes

Tags: apple crisp, autumn, baking, cooking, dessert

This entry was posted on Friday, November 26th, 2010 at 8:56 am and is filed under Cooking and Baking. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.