apple crisp #04

Categories
Dessert
Yield
6 Servings
MeasureIngredient
8 larges Apples (golden delicious are good; northern spy are terriffic. or use any apple you would put in a pie.)
¼ cup Honey
2 tablespoons Lemon juice
½ teaspoon Cinnamon
½ cup Rolled oats
½ cup Wheat germ
⅓ cup Fresh bran
¼ cup Brown rice flour
¼ cup Ground dried dates
¼ cup Oil or melted butter

From: dmcmenam@... (Dianna McMenamin) Date: 29 Nov 1993 17:06:24 GMT

I think every apple crisp recipe I've ever seen uses oatmeal, although my eleven-year-old made the following recipe and substitued rye meal, and it tasted just fine.

The recipe is from "Dollar a Day Cookbook" by Ruth and Bill Kaysing (1977, Chronicle Books, San Fransisco). (I also recommend the more complicated recipe found in the Moosewood Cookbook.) If you want to simplify this recipe further, omit the wheat germ, bran, and rice flour. Instead just add more oats, and substitute in some wheat flour.

Wash, core and slice 8 large apples. Mix the honey, lemon juice, and cinnamon, and add them to the apples. Toss to mix and coat. Place the mixture in a buttered baking dish and add a topping made of the remaining ingredients, mixed well and sprinkled over the apples to cover.

Bake in a preheated oven at about 325 degrees for 35 to 45 minutes, or until the apples are tender. Remove and see how much cooling time you can allow before it's totally devoured by apple bandits. Serves 6 normal people, or 2 apple bandits!

REC.FOOD.RECIPES ARCHIVES

/DESSERTS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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