Monthly Archives: April 2018

Old-Fashioned Apple Crisp

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applecrisp

Old-Fashioned Apple Crisp

This is so yummy!  I made it in individual dishes, but it can be made in a 2-qt. casserole dish also.  Serve with ice cream while it is still slightly warm.

  • 2 1/2 pounds apples (any apple will work, I used Pink Lady because that is what I had on hand)
  • 2 tablespoons lemon juice
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Topping

  • 3/4 cup all-purpose flour
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup oatmeal (I used quick, but you can use old-fashioned if you like)
  • 1 stick (8 tablespoons) unsalted butter, diced

Preheat oven to 350 degrees.  Butter you serving dish or dishes.

Peel, core, and cut apples into large chunks.  Combine apples with lemon juice, sugar and spices.  Pour into the dish or dishes.

To make topping, combine flour, sugars, salt, oatmeal and cold butter in the bowl of an electric mixer fitted with the paddle attachment.  Mix on low speed until mixture is crumbly and the butter is the size of peas.  Scatter evenly over the apples.

Place the crisp on a sheet pan and bake for one hour until the top is brown and the apples are bubbly.  Serve warm.

Makes 6 servings.

“God’s love for us empowers us to serve others.”

 

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Au Gratin Potatoes

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augratinpotatoes

Au Gratin Potatoes

I made a double recipe of this for Easter this year.  It is gluten-free and very easy to put together.  Love potatoes!!

  • 2 1/2 cups heavy cream
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 1/2 lbs Russet potatoes, peeled and sliced very thin
  • 1 cup shredded sharp cheese (I used sharp Cheddar)

Preheat oven to 350 degrees.  Grease a 2-qt. baking dish with butter.

In a mixing bowl with a pouring spout (or large liquid measuring cup), whisk together cream, salt and pepper.

Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish.  Sprinkle 1/4 of the cheese over the potatoes and pour 1/4 of the cream mixture over top.  Repeat with remaining potatoes, cheese and cream, forming 4 layers.  Pour any leftover cream over top.

Place in oven and bake, uncovered, for about an hour, or until potatoes are tender when pierced with a knife and golden brown on top.  Let the dish settle and cool for about ten minutes before serving.

Make Ahead:  This dish can be assembled a day ahead; cover tightly with plastic wrap (pressing the wrap directly against the potatoes so they don’t discolor), store in refrigerator, and bake before serving.  The potatoes on top will still discolor a bit in the fridge, but it shouldn’t be noticeable after baking.

Slow Cooker:  Layer everything in the slow cooker and cook on high for 4 hours.

Serves 6.

“The gospel of truth shines through the brokenness of God’s people.”