Monday, October 11, 2010

I could eat this all day!

Upside down apple crisp

3/4 c. whole wheat flour
1 and 1/4 c. rolled oats
1/2 t. cinnamon
1/4 t. nutmeg
1/2 c. evaporated cane juice
6 T. butter
10-12 medium apples and/or plums

Preheat oven to 350 degrees. Mix flour, oats, cane juice and spices in a bowl. Cut in butter, then gently press into a 9x13 glass dish, reserving just a bit for sprinkling later. Core and slice apples/plums. I like the slices to be kind of chunky, because they hold up better while baking instead of turning into mush. Toss with about 1/2 t. of lemon juice, then dump them into the baking dish and sprinkle with oat mixture. Bake for 40-80 minutes, until apples are soft. (The time really varies, depending on how thick your apple slices are.) If you want to speed baking time, you can cover the pan with foil, although this does change the texture of the oats on the bottom.

Serve warm, room temperature, or cold, with a glass of milk. Mmmm!

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