🍎Old Fashioned Apple Crisp | And a Trip to a West Virginia Gem
Home Where We Are
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🍎Old Fashioned Apple Crisp | And a Trip to a West Virginia Gem
57 просмотров · 2 дн. назад
Home Where We Are
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57 просмотров · 2 дн. назад
Come along with me for a little fall adventure in West Virginia! Today, I'm pulling out my old Better Homes and Gardens cookbook to make a simple, old-fashioned apple crisp.
But first, we're taking a little trip to Cool Springs Park in Rowlesburg, West Virginia, where I picked up the apples for this recipe. We'll look around at the wonderful antique farm equipment scattered throughout the park, step inside to browse a bit, and stop by the little diner for a bowl of old-fashioned soup beans.
Then it's back home to the kitchen, where I'll walk you through the apple crisp recipe step by step.🍎🍨
If you enjoy old houses, country cooking, treasured old things, and the simple pleasures of life in the mountains of West Virginia, I hope you'll feel right at home here.
Thank you for spending a little time with me! Please consider liking this video, leaving a comment, and subscribing if you'd like to join me for more country cooking, homemaking, gardening, and everyday life in West Virginia.
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🍎 OLD-FASHIONED FRUIT CRISP RECIPE
From my Better Homes and Gardens cookbook, received as a bridal shower gift in 1993.
Ingredients
For the Fruit Filling:
•5 cups sliced apples
2–4 tablespoons sugar
For the Crisp Topping:
½ cup rolled oats
½ cup packed brown sugar
¼ cup all-purpose flour
¼ teaspoon nutmeg, ginger, or cinnamon
¼ cup butter
Directions
Preheat your oven to 375°F.
Place the sliced apples in an 8-inch round baking dish that is 1½ inches deep. Stir in the sugar.
In a mixing bowl, combine the rolled oats, brown sugar, flour, and your choice of nutmeg, ginger, or cinnamon.
Cut in the butter until the mixture resembles coarse crumbs.
Sprinkle the topping evenly over the apples.
Bake at 375°F for 30–35 minutes, or until the fruit is tender and the topping is golden brown.
Serve warm with a scoop of vanilla ice cream!
Yield: 6 servings
Note: The original cookbook recipe also includes directions for using frozen fruit. For this version, I'm using fresh apples.
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📍 Featured Destination: Cool Springs Park in Rowlesburg, West Virginia
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