THE THOMSON FAMILY SCRAPBOOK

Compiled From Original Scrapbook Of

David McCullough Thomson

By

David McCullough Thomson, August, 2001

My Favorite Recipe For Apple Crisp - Serves 2-4

This is a dessert dish which will please almost everyone as they can help themselves to their own serving size. The apple crisp may be placed in the service dish first with the ice cream on the top or vice versa.

Equipment:
     Pastry Cutter
     Souffle baking dish, approximately 4" high
     Large mixing bowl
     Medium mixing bowl
     Vegetable peeler
     Small kitchen paring knife
     Apple corer (optional)
     Large kitchen spoon

Ingredients - Topping
     1/4 pound stick of Butter or Margarine, room temperature
     1/4 cup flour
     1/4 cup white sugar
     tp cinnamon (optional)

Preparatiion of topping.

   Place butter or margarine in the medium mixing bowl. Cover with the flour and sugar. Using Paster Cutter, "cut" the three together until the mixture is soft, small balls and somewhat dry, i.e. the butter/margarine has been worked into the flour and sugar. Scrape butter/margarine from pastry cutter now and then so the three ingredients are thoroughly mixed. The mixture should be crumbly in nature.

Ingredients- Filling
     6 Golden Delicious Apples*
     1/3 cup flour
     1/3 cup white sugar
     tbsp Cinnamon

      * - Buy enough apples so when put into the souffle dish whole, they are above the top of the dish.

Preparatiion of Filling.

   Core the apples if you have an apple Corer. Peel apples and cut into quarters. Use the paring knife to remove parts of the core remaining to make sure the core is completely removed. Slice each quarter into 3-4 slices. The individual slices should not be thick. Put the slices into the large mixing bowl.

   Add the ingredients and toss with a large kitchen spoon until slices are thourgly coated. Throught experience of making the Apple Crisp you will learn if more sugar and flour are needed. The slices should not be overly coated.

   Put the coated slices in the souffle dish. They should nearly over-flow the dish. Now, add the topping a little at a time and make sure that the entire surface area is covered. The topping maybe be higher than the top of the souffle dish but that is fine as everything will "sink" during baking.

Baking Tempeture and Time

   Place souffle dish on a middle rack in your over that has been pre-heated to 350 F. Baking time is 1 hours. Time the baking so the dish can be removed from the oven and served right away.

Serving

   Place the now hot Apple Crisp next to the ice cream and let your guest serve themselves. Ice Cream can be on the top or bottom.