| There is more behind the idea of a crisp than just flavour. Early North American cooks usually made between 5 and 10 pies at a time. But the bottom crust would go soggy unless the pie was eaten the day it was baked. A crumbly topping solved this problem, remaining crisp for days without requiring a bottom crust. | |||
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Serves 10
3 pounds apples 1.5 kg 1 pound ripe plums, pitted and sliced 500 g 1/3 cup brown sugar 75 mL 1 1/2 tablespoons all-purpose flour, plus 2 tablespoons 22 mL + 25 mL juice of 1 orange 1 1/2 teaspoon ground cinnamon 2 mL 1 cup rolled otats 250 mL 1/4 cup unsalted butter or margarine 50 mL
zest of 1 orange
Preheat oven to 450 F / 220 C and adjust shelf to top third of
oven.
Wash, peel and core apples. Slice about 1/4-inch/0.5 cm thick.
Place in a large bowl with plums, 1 tablespoon/15 mL brown sugar,
flour, orange juice and cinnamon.
Spread fruit mixture in an 8x14-inch/20x35 cm glass baking dish.
Blend oats, butter, orange zest and remaining brown sugar by hand
until well mixed. Spread oat mixture over fruit and bake 25 to
35 minutes. If topping begins to burn, cover dish loosely with
aluminum foil. Serve warm. |
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nutrient analysis per serving |
Apple Plum Crisp
Total Energy: 206 calories |
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