Tuesday, December 04, 2007

apple crisp

This year, I've been using a lot of "recipes" that are either significantly modified, very vague, or made up entirely. I'm a bit afraid I'm going to forget some of them, so I've decided I'm going to start writing them down.

Here's one that I invented out of necessity, because the apple tree in my backyard is hyperactive.

Apple Crisp

1. Peel and slice enough apples to fill up a 8 or 9-inch round pan. Soak them in salt water while peeling and slicing, so they don't brown.

2. Toss with a generous amount of brown sugar and cinnamon, plus some nutmeg and half a lemon worth of lemon juice, and set aside.

3. Melt 6 tablespoons of butter (3/4 of a stick) and add flour and brown sugar until the whole mixture is crumbly. I usually use a bit more flour than sugar.

4. Fill a small plastic bag about 1/4 full of pecans, and use a meat tenderizer to crush them. Mix the pecans into the crumbly dough.

5. Top the apples with the dough and bake for about an hour.

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