Old TIMER cooks........?!

Old TIMER cooks........?

how do make a APPLE CRISP?

My recipe is the same as mommyof3's w/ the following exceptions. I use only a slightly rounded 1/2 teaspoon of cinnamon. I add 1/4 teaspoon of nutmeg, 1/8 teaspoon of cayenne pepper and 1 tablespoon molasses. Reasons? I prefer a more subtle cinnamon flavor. I like nutmeg and molasses. And the cayenne pepper perks the flavors without adding heat.

I also find it easier to mix the flour and spices first, then cut in the butter. Then mix in the brown sugar and molasses. Finally stirring in the oats. (I use Smart Balance's regular margarine for health reasons and find it tastes as good as butter and better than regular margarine).

Your choice of apple will make or break your recipe. As mommyof3 suggested, the braeburn is a good choice. Any of the johnathons, winesaps and pippins are good choices. The gravenstien and liberty are a good choice. Many consider the granny smith and lodi good choices, but I do not particularly care for either as their "apple" taste is weak to me. I've tried red & golden delicious, fuji, gala and several of the pink flesh apples. Their taste is just OK to me but the texture after cooking is much too soft - I prefer to chew the apple rather than mush it with my tongue. Regardless of the apple variety, insure that the apple is ripe enough for the "apple" taste to develop, but not ripe enough for the flesh to soften.

A variation to consider for tots and ole timers. I have an acquaintance in a care facility who has lost her teeth and refuses to deal w/ dentures. But she loves apple crisp. So I mince the apples and use instant oatmeal in hers, the same as I did for my kids when they were teething.