My Thirty-Fifth Apple crisp
It's apple picking season, and a noticed that a lot of my recipes are about dinner foods. So I thought I'd take some time to talk about breakfast food.
Apple crisp or apple crumble works well in the pureed world.
1 unit apple crisp
or
1 organic honey crisp apple
3 tablespoons butter
1/4 cup brown sugar
1/4 cup pancake mix
1/4 cup minute oatmeal
cinnamon
The beauty of most of the recipes that I see, is that there is a lot of fiber in this dish. I like to keep the skin on my apples. One of the changes you might want to do, is make your apple crisp and save the skins for pureeing. At my house, it is only my daughter and I eating apple crisp so I make a double batch, she takes what she wants, and I puree the rest.
I still use corningware, so I place the corningware on the stove and melt the butter on low heat. When the butter comes up to sizzle, I add the bits of apple and make sure to coat all of them. I take it off the heat and lightly dust the rest of the ingredients over the apples, then give it a quick mix. I add another 1/4 cup of water to keep the butter from burning the bottom of the pan when I stick it in the oven. Oh sure, it's not the prettiest dish and looks like something on BuzzFeed, but it taste great.
I pop it in the oven at 400 degrees for another 10 minutes or so. When the timer goes off, I turn off the oven and let it sit until my daughter wakes up. Gee, that sounds mean. The truth is, I typically make it on the weekend; although, she sleeps in, my clock still has me waking up at 6:45 AM whether I like it or not. To me, apple crisp is something you relax and eat, not wolf down and worry off to school.
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