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Kathmandu Apple Crisp desserts, fruits ----Topping---- 2 cups quick-cooking (not instant) oatmeal 1 cup Demerara sugar; or a combination of 1/2 cup granulated [white] sugar; and 1/2 cup brown 1/4 cup all-purpose flour 1/2 teaspoon plus one pinch, salt 1 1/4 teaspoons cinnamon 1/2 cup unsalted cold butter; cut into small cubes ----Filling---- 3 pounds firm apples (9 medium); Fuji or Spartan juice of 1 lemon 1/2 cup brown sugar; or to taste Serve this plain, with a dollop of ice cream, with milk or, my favourite, buttermilk, on top. Place a rack in the centre of your oven and preheat oven to 375°F. Put a square 8" by 8" pan that is 2 1/2" deep or more by your work surface. To prepare the topping: Blend the oatmeal, Demerara sugar, all-purpose flour, salt and cinnamon together in a bowl and cut in the butter. Rub in the butter with your fingers to blend it with the dry ingredients until there are no chunks of butter left. You will have about 4 cups of topping. Set aside. To prepare the filling: Place the lemon juice and brown sugar in a bowl and stir to blend together. Place by your work surface. Peel and core the apples and chop into two sizes: Chop three or four of the apples into fairly thin small slices, then chop the remaining 5 or 6 apples into large chunks (each apple will make about ten chunks). As you chop, place the chopped apples into the lemon juice-sugar mixture. Toss the chopped apples to coat with the lemon juice and sugar. Place chopped apples in the square pan, together with any juice remaining in the bowl. Pack the apples in firmly but gently, without breaking them. Crumble topping on top to make an even layer about 1/2"-thick all over, pressing a little to firm it and make it fit. Place the pan in the centre of the preheated oven and bake for 45 to 50 minutes at 375şF. You will start to smell the aroma of baking apple just before it's done. When done, the top will have a golden colour and be crisp; it will not merge into a hard crust, but will stay a little crumbly. You will also see some bubbling juices at the corner if you tilt the pan. Remove from the oven. Let stand a moment to settle. Serve in bowls, hot or at room temperature. This is delicious the next day, too, if you are lucky enough to have any leftovers. Contributor: Saturday Post Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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