Who doesn't love apple crisp! I often double the topping as I love more of it. This recipe is taken from Better Homes and Gardens New Cookbook. Pictured here is a peach crisp. I bought peaches, but they all ended up being pulpy, so instead of wasting them I turned them into a crisp. I also never add the nuts.
5 cups sliced, peeled cooking apples, pears, peaches, or apricots, or frozen unsweetened peach slices
2 to 4 tablespoons granulated sugar
1/2 cup regular rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg, ginger, or cinnamon
1/4 cup butter or margarine
1/4 cup chopped nuts or coconut
Vanilla ice cream (optional)
1. For fruit filling, thaw fruit if frozen. Do not drain. Place fruit in a 2-quart square baking dish. Stir in granulated sugar.
2. For topping, in a medium bowl, combine the oats, brown sugar, flour, and nutmeg. Cut in the butter until mixture resembles coarse crumbs. Stir in the nuts. Sprinkle topping over fruit.
3. Bake in a 375F oven for 30 to 35 minutes(40 minutes for thawed fruit) or until fruit is tender and topping is golden. If desired, serve warm with ice cream.
Makes 6 servings
I make this recipe alot, and I am suprised I haven't added it to my blog earlier. I love the grapefruit flavour with the chicken. This recipe was taken from Food and Wine's Magazines's "Quick From Scratch Chicken Cookbook".
1 teaspoon grapefruit zest (from about 1/2 grapefruit)
2 cloves garlic, minced
1/2 cup grapefruit juice (from 1 grapefruit)
1 tablespoon cooking oil
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
4 bone-in chicken breasts (about 2 1/4 pounds in all)
1. Light the grill. In a small bowl, combine the garlic, grapefruit zest, grapefruit juice, oil, honey, salt and pepper.
2. Grill the chicken breasts over moderately high heat, brushing frequently with the glaze, for 8 minutes. Turn and cook, brushing with more glaze, until the chicken is just done, 10 to 12 minutes longer. Remove.
3. In a small stainless-steel saucepan, bring the remaning glaze to a boil. Boil for about 1 minute, remove from the heat, and pour over the grilled chicken.
