Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
Way awesome, this is my go to oil especially for frying. With its incredibly high smoke point of 490', your latkes, blintzes, sufganiyot, chicken, and stir-frys will be amazing. An all purpose oil with many health benefits, you can purchase it online and have it shipped to your door for free! Just use coupon code "KOSHER". Whoo-hoo!
I spend the last of the holidays on the amazing apple crisp diet. Making a couple of pans for my friend Susan for Sukkot, I peel another 5 pounds of apples for myself. The handy apple peeler and corer makes quick work of peeling and slicing. Before I know it, my "personal pan", a 9" x 13" deep dish is overflowing with apples. Yum.
Admittedly, I'm exhausted and spend the last days of yontif with a fork in apple crisp. The apples are my daily, or hourly, fruit servings. The oatmeal topping is 'breakfast served all day". I tend to bake my apple crisp so that the apples are almost applesauce. I'm too tired to chew. There is a ritual to eating apple crisp. The soft apples, still slightly tart, are rolled about the palate. The crisp topping, lends a contrasting crunch, sometimes with a bit of a caramel tackiness from the edges of the pan.
Alternating yoga positions; "waterfall" (slouch in comfy chair) and "downward facing apple crisp" (thanks sister for the cute birthday card...so apropos!), I polish off 5 pounds of apple crisp. Shrugging, I tell myself it isn't a chocolate cake. It could be worse!
|Number of servings:||9" x 13" pan, 12 - 16 servings|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
Preheat the oven to 375'.
Peel, core and slice the apples. Toss with a little lemon juice to prevent browning.
Spray the baking pan with non-stick spray. Add apples to the pan.
To make the crisp, combine the brown sugar, flour, cinnamon and nutmeg in a bowl. Toss to combine.
Add the margarine and cut it into the flour mixture with a pastry cutter. Or, use your finger tips and work the margarine in gently to form a crumb.
Add the oatmeal and toss with the flour mixture.
Heap the crisp topping over the apples. It'll look pretty piled but the apples cook down.
Bake until golden brown. A knife inserted will tell you how cooked the apples are at that point. I like my apples cooked....but, the apples will continue to cook outside of the oven for a few minutes. So, be sure you take the apple crisp out at your desired tenderness.
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