yum yum!

[buggery]

I should be posting about fic things, and following up on comments about other things, but my continuing cranky mood makes either course inadvisable. (Glinda asks, "Are you a good bitch, or a bad bitch?" Jack stammers, "Well, I'm not a bitch at all!" Which isn't true, actually, but I do prefer to be the fun sort of bitchy that doesn't drive people off...)

Instead, I present: dessert.


Jack's Trademark Food-Not-Bombs Ginger Apple Crisp

6-8 medium-sized apples, diced (about 6 cups)
1/2 cup loosely packed brown sugar
3/4 cup quick-cooking oats
1/2 cup unsalted margarine, softened
2 tbsp Hodgson Mill whole wheat gingerbread mix

Grease 9x12 pan and heat oven to 375F. Arrange apples in pan. Cream sugar into softened margarine; cut in rolled oats, then stir in gingerbread mix until well blended. Sprinkle topping over apples. Bake about 40 minutes or until topping is golden brown and apples are tender.

We like to use Fuji, Rome, Empire or Golden Delicious apples. Granny Smith apples are also good for those who like a tarter crisp.

And, of course, for Food Not Bombs purposes we usually make larger batches; this is halved from what we usually do for each food-service-size pan.

Anybody who's on one of those vegetarian LJ communities is welcome to link to, or repost with credit, the recipe. Like all FNB dishes, it's vegan.

Now I'm going to go eat some leftover apple crisp for breakfast.

Comments

[buggery.livejournal.com]

This recipe was originally modified from one for blueberry crisp, so it was only fitting that I retrofitted it when blueberries were on sale and I decided to bake some.

I had a pound of blueberries (minus a handful I had to discard); the recipe can easily accomodate up to 2 lbs., though any less than 15oz would leave a very thin layer of fruit under the topping. When using blueberries, toss them in a simple syrup made with lemon juice, water and either a spoonful of honey or equivalent volume of other sweetener (maple syrup or more brown sugar would probably be excellent), reduced down to about 1/3 cup, for each pound of berries, and then stir a teaspoon or two of cornstarch into the berries, before adding the topping.