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02 October 2013 @ 01:46 pm
Ginger Apple Crisp  
I had six apples and a package of dromedary brand gingerbread mix. I coated thin apple slices with most of the juice of one lemon while I cut the rest, then mixed in sugar and cinnamon to lightly coat and placed them in a 9x13 glass baking dish. I put the mix in a bowl along with a few handfuls of Quaker oats and poured about half a stick of melted butter over it and mixed thoroughly. I spread it on top of the apples and baked them for forty minutes at 375 degrees Fahrenheit. The apples were Granny Smith and Jonagold. Since they were organic I left the skins on.

I've made a lot of apple crisps in my day but this was the best, though I may add nuts next time. I'm sure any gingerbread mix would work in this. Mine was 14 and a half ounces.


The topping is darker than usual because of the molasses in the gingerbread mix.