I made Betty Crocker’s Apple Crisp last night. I ended up doubling the crumble/crisp because it did not sufficiently cover the apples to my liking. Next time, I will also use light brown sugar instead of dark… it was way too molasses-y for my taste. I also put the apples in Apple Jack, however, instead of using the apple wine that they make, I ended up getting the apple brandy by mistake… and it was… very strong flavored. [The apples tasted like they were jacked up on… apples. It’s pretty delicious now that I think about it.] It also came out SUPER nutmeg-y. BLECH. GROSS. YUCK. So next time I will also be substituting a cinnamon-spice mix that they sell already mixed in the baking aisle. That stuff is a lot more mild and yummy. Oh, and also I’ll try using a deeper dish. My apple layer was pretty thin.
But all in all, it’s apple crisp. I like it.
- 4 medium tart cooking apples, sliced (4 cups) [I used 4 large apples of whatever variety it was that I got at Shop Rite. Rome something or other. I didn’t know that different apples have different baking results… but the apples were good, anyway!]
- 3/4 cup packed brown sugar [I ended up using dark brown sugar, but next time I will use light brown sugar. The dark color was… very dark. The taste was… very molasses-y. So, no more dark brown sugar. Ever.]
- 1/2 cup all-purpose flour
- 1/2 cup quick-cooking or old-fashioned oats [I used old-fashioned… but what is the difference, anyway? Everyone on the internet seems to swear by old-fashioned, so I’ll stick to that, I guess.]
- 1/3 cup butter/margarine [I used Land-O-Lakes baking margarine, which is 80% vegetable oil. Apparently the more it has, the better it is for baking… I don’t really notice though.]
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg [BLECH.]
- Heat oven to 375 degrees F. Grease bottom and sides of 8-inch square pan with shortening. [I didn’t have a square pan, and it sounded really small anyway, so… I used a rectangle and that low-calorie, no-fat baking spray stuff.]
- Spread apples in pan. In medium bowl, stir remaining ingredients until well-mixed; sprinkle over apples.
- Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork.