Monday, January 17, 2011

Apple Crisp & Apple Pie Filling

A very tasty, very easy recipe for apple crisp.  The original recipe calls for fresh apples, but I adapted it to use home canned apple pie filling... this is the easy part of the recipe.  Either way it will be very tasty.  The original recipe for the apple crisp, using fresh apples, is below.  I have also included the recipe for canning the pie filling.  The pie filling is most fun to make in the fall with fresh picked apples, but can be made anytime.

 Apple Crisp
Recipe adapted from The Parsley Thief

8 whole large, tart apples, peeled, cored, and diced
1 t. grated lemon zest
1 T. freshly squeezed lemon juice
1/2 c. sugar
1/4 c. flour
1 t. cinnamon
1/2 t. ground nutmeg

Crumb topping
1 1/2 c. flour
3/4 c. sugar
3/4 c. packed light brown sugar
1 t. salt
1 c. oatmeal
2 sticks cold butter, cut into small pieces

1. Preheat the oven to 350 degrees.  Place the apples in a large mixing bowl and combine them with the lemon zest, lemon juice, sugar, flour, cinnamon, and nutmeg. Toss to combine and pour into a 9x13 baking dish. OR - in place of the apple mixture, use 2 quarts of home canned apple pie filling.
2. To make the crumb topping, combine the flour, sugar, light brown sugar, salt, oatmeal, and butter in the bowl of an electric mixer and use the paddle attachment to mix.  Beat on medium for 3-5 minutes until the butter is incorporated with the dry ingredients. Crumble the mixture evenly over the apples.
3. Place the baking dish on a cookie sheet lined with parchment paper or a silicone baking mat.  Bake for 1 hour or until the topping is brown and the apples are bubbling.

Apple Pie Filling

4 1/2 c sugar
1 c. cornstarch
2 t. cinnamon
10 c. water
2 T. lemon juice
5-6 pounds of apples, peeled, cored, and diced

1.  Mix the sugar, cornstarch, and cinnamon in a large stockpot, and add the water.  Boil until thick and bubbly.
2. Remove the pot from the heat and add the lemon juice.
3. Fill the jars with apples and cover with the sugar mixture.  This will work best if you do it in layers.
4. Process in a hot water bath for 20 minutes.
5. Makes approximately 7 quarts.


No comments:

Post a Comment