Apple Crisp

Apparently living off fried rice (no matter how many variations) is not conducive to food blog updating. But in between the quick bites there are some thought out dishes. So here's to my first update in 6 months. Oh massive fail.

The apple crisp was something made out of necessity. I had planned on making a French apple tart for a gathering, but ended up scratching the idea because I was too busy that day (nothing important, just had to attend my graduation ^^). But I had already peeled a bunch of apples and they were just sitting in the fridge looking sad. They weren't spectacular eating apples, so I thought I would transform them into something more delicious.

I usually use raw apples for crisps, but cooking them gives them more flavor, not to mention the butter-brown sugar mixture makes a great sauce. As for the cute ramekin - $1 at Michael's. Finally Valentine's Day has some use.

Apple Crisp

Filling:
6 medium apples (crisp, not mealy apples), peeled, cored, and cut in big chunks
2 tbsp butter
3 tbsp brown sugar
1 tsp cinnamon
1 tsp vanilla extract
handful raisins

Topping:
1 cup all-purpose flour
1 cup oats
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 tsp baking powder
1/4 tsp baking soda
pinch salt
1/2 cup butter, melted

For Filling:Melt butter in a saucepan over medium heat. Add in apples, brown sugar, cinnamon, and raisins. Cook until apples are slightly softened, about 4-5 minutes. Add in vanilla. Spoon into an 8x8 dish or into individual ramekins.

For Topping: Combine flour, oats, brown sugar, cinnamon, baking powder, baking soda, salt, and melted butter together. Spread over top of the filling.

Bake at 350 degrees for about 45 minutes for the 8x8 and for 30 minutes for the ramekins.