This is a recipe that cannot be eaten alone - you just have to share.
By ILANA EPSTEINapple crisp sweet 88(photo credit: )
I love crisps or crumbles of any kind. There is a hominess and family feeling to them. This is a recipe that cannot be eaten alone - you just have to share. In fact, when was the last time you prepared apple crisp for one?
Alternate the nuts you use to complement the fruit. I like apples with walnuts, pears with almonds and plums with pecans.
• 5 cups peeled, pitted and sliced fruit (don't peel the plums)
• 2-4 Tbsp. sugar
• 1â„2 cup (50 gr.) rolled oats (the ones sold in a tin)
• 1â„2 cup (75 gr.) packed brown sugar
• 1â„4 cup (50 gr.) flour
• 1â„4 tsp. ground cinnamon
• 1â„4 cup (55 gr.) margarine or butter, softened
• 1â„4 cup (20 gr.) chopped nuts
Preheat oven to 190ºC.
Place the fruit in a two-liter capacity ceramic or glass baking dish and toss the fruit with the sugar.
In a medium bowl combine, oats, brown sugar, flour and cinnamon.
Using your fingers, rub the fat into the oat mixture until it resembles coarse crumbs.
Sprinkle the topping over the fruit and then sprinkle the nuts over the topping.
Bake for 30-35 minutes until the fruit juices bubble and the topping is golden.
Serve warm with ice cream.
If not serving immediately, cool completely, wrap and refrigerate for up to two days. To reheat, bring to room temperature, heat uncovered on a hot plate or in an oven until bubbling.
if(catID != 151){
var cont = `Take Israel home with the new Jerusalem Post Store
