I adapted this recipe from an old promotional honey recipe booklet. I had to double it to make enough for my family. So, half it if your family is smaller and you don't want any leftovers. But I have to tell you that this is really good cold and works for breakfast too. When I made it, it filled a 9x13 dish and a small baking dish (about 8x8).
Honey Apple Crisp
8-9 c apples, peeled, cored, thinly sliced
1 tsp lemon juice
1 tsp ground cinnamon
1/2 c honey (adjust to taste)
Topping
1 1/2 c brown sugar, packed
1 1/2 c whole wheat pastry OR unbleached flour (or combination)
1 1/2 c old-fashioned rolled oats
1/2 c cold butter
3/4 c chopped walnuts or pecans (opt.)
Preheat oven to 350 degrees. Spray or lightly oil 9x13 baking dish.
In large bowl, stir or toss apple slices with lemon juice, then sprinkle with cinnamon and stir again to cover evenly.
Spread apples in baking dish; drizzle with honey.
In medium bowl, combine topping ingredients, cutting butter in until it resemble crumbs. Sprinkle evenly over apples.
Bake about 25 minutes, until apples are tender and topping is lightly browned. (Try to) let cool for 10 minutes. Would be really good with a scoop of vanilla ice cream!
Linked to Tuesdays At the Table
I've made apple crisp before but never thought to use honey in place of the sugar. I think I'd enjoy it your way.
ReplyDeleteIt was the first time I've used honey and it was really good. I used local, raw honey.
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