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Thursday, December 2, 2010

Apple Crisp

Heat the oven to 350 degrees.

Peel and slice 4 cups of apples.   Fill an 8x8 inch glass baking dish--it may take more than 4 cups.  I like to use Pink Lady apples, but there are many good apples to use, even wild apples in the fall will be delicious.  Shake some cinnamon over the apples (approx. 1 tsp.) and squeeze 1/2 lemon over the fruit if they are sweet but not tart.  A little salt on them brings out their flavor. Toss together.

              Stir together
              3/4 cup brown rice flour
              1/4 to 1/2 cup brown sugar
              1 tsp cinnamon
              1/4 tsp salt
              Cut in 1/2 cup butter (if dairy bother's you so much that you need to replace butter with margarine, then try the soy spreads--there are some very good ones.)  I use my fingers to mix the topping together.  Now spread it on top of the apples evenly.

Bake approximately about 30 minutes.  Serve with coconut ice cream.

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