Nytimes Apple Crisp. nonstick cooking spray 1 1; packed brown sugar 1/4 cup 1/4 cup; all-purpose flour 1/4 cup 1/4 cup; old-fashioned rolled oats (not quick cooking) 1/2 cup 1/2 cup; margarine (softened) 2 tbsp 6 cups peeled, cored, sliced apples or ripe pears, 2 to 3 pounds; 1/2 teaspoon cinnamon, or more to taste; 1/2 cup sugar, plus 2 tablespoons; 5 tablespoons butter, plus more for greasing the pan Crumbles are an easy way to turn simple fruit into a decadent, crispy dessert. And for the growing number of diners who can’t tolerate the gluten in wheat, it’s easy to make crumbles that are gluten free without sacrificing taste, writes Martha Rose Shulman in this week’s Recipes for Health.
nonstick cooking spray 1 1; packed brown sugar 1/4 cup 1/4 cup; all-purpose flour 1/4 cup 1/4 cup; old-fashioned rolled oats (not quick cooking) 1/2 cup 1/2 cup; margarine (softened) 2 tbsp Field greens and arugula are transformed into a sophisticated main course salad by adding chicken apple sausage, Granny Smith apple slices, toasted pecans, and crumbled Blue cheese with a zesty lemon-Dijon mustard dressing. Serve with laffa or pita bread.
Preheat oven to 350 degrees. Peel, core and slice apples into a bowl. Add 1/2 of the sugar, the spices and lemon juice. Mix lightly and pour into buttered 1 1/2 quart casserole.
A crisp, most often made with apples but accommodating of almost any fruit, is better textured, better flavored and easier to make. If you choose to use pears instead of apples, be aware that unripe pears are unlikely to become tender in the time it takes the topping to brown. The New York Times: Find breaking news, multimedia, reviews & opinion on Washington, business, sports, movies, travel, books, jobs, education, real estate, cars. APPLE CRISP. Time: About 1 hour. 6 cups peeled, cored, sliced apples or ripe pears, 2 to 3 pounds. 1/2 teaspoon cinnamon, or more to taste. 1/2 cup sugar, plus 2 tablespoons. A couple of weeks ago (11/13, I believe), Mark Bittman published a recipe for an apple crisp in his NYTimes column. Did anyone try it? Is it a worthy dish for Thanksgiving? If so, does anyone have a link to the recipe? (The Times web-site search function doesn't seem to want to recognize the articles of the 13th.)
