snack saturday

Apple Crisp  Preheat oven to 375 degrees F   Butter or spray with a cooking spray, a 9 inch (23 cm) deep dish pie plate or an 8 x 8 x 2 inch (20 x 20 x 5 cm) baking dish. (Can also make 8 individual ramekins.) Topping: 1/2 cup all purpose floue 1/4 cup granulated white sugar 1/4 cup light brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon fresh or ground nutmeg(optional) 1/8 teaspoon salt 6 tablespoons cold unsalted butter, cut into pieces 1/3 cup old-fashioned rolled oats 1/3 cup chopped walnuts or pecans Filling: 6 cupsGranny Smith Apples or other firm, tart-tasting apple (peeled, cored, and cut) 1 cup fresh blackberries or raspberries(optional) Juice of 1/2 lemon 1 teaspoon lemon zest 3 tablespoons white granulated sugar Topping:  Place all the topping ingredients (flour, sugars, spices, butter, oats and nuts) in a food processor and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible.  (This can also be done with two knives or your fingertips.)  Set aside while you prepare the filling. Filling: Place the apple chunks in a large bowl, along with the berries (if using) and lemon zest. Toss with the lemon juice and sugar. Transfer to your prepared baking dish  Spread the topping evenly over the apples. Bake for approximately 30-40 minutes (20- 25 minutes for individual ramekins) or until bubbly and the topping is golden brown. (If you insert the tip of a sharp knife into a chunk of apple, it should be tender, not mushy.) Remove from oven and place on a wire rack to cool for about 30 minutes before serving. Serve with softly whipped cream or vanilla ice cream.  Refrigerate leftovers and reheat before serving. Makes 4 - 6 servings.