Welcome To The Shakin 'N Bakin Blog!
Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.
How to Print Recipes: You can print out each individual recipe featured on this blog by clicking the "share" button at the bottom of each post. It will open up to show you options, click on print and another window will open up with the recipe inside it for printing. You can also use the SHARE button to email a copy of the recipe to yourself for printing later.
Monday, March 28, 2016
One of the recipes I like to use when it comes to making a homemade apple crisp is this one that only requires a handful of ingredients. The recipe calls for freshly sliced apples but I used my canned ones. For home canners, I use one quart jar and one pint jar of canned apples and I bake my crisp in a 2 quart baking dish. Another tip, make sure you use the quick-cooking rolled oats (quick oatmeal) and not the other kind. I think the quick oats make the dish better.
Homemade Apple Crisp Recipe
3 large apples peeled, cored, sliced thin
3/4 cup brown sugar
1/2 cup all-purpose flour
3/4 cup quick cooking rolled oats
1/2 cup butter, softened
1/2 teaspoon ground cinnamon
Lightly grease your baking dish with a little bit of butter. Place your sliced apples into the dish. If you're using canned apples, drain away the liquid before putting the apples into the baking dish; set aside.
In a large mixing bowl combine together the brown sugar, all-purpose flour, quick cooking rolled oats (oatmeal) and ground cinnamon. Stir to sift those ingredients together. Stir in the softened butter and use your hands to combine all of the ingredients together until crumbly.
Pour the crumbly mixture on top of the apples in the prepared baking dish. Preheat oven to 350 degrees F. Bake in the oven for 18 to 22 minutes or until done. The baking time will vary between using fresh apples or canned apples since canned apples are already partially cooked. Once it's done baking, serve warm.