Recipe - Apple Oatmeal Crisp

6 Firm apples; peeled, cored,
and cut in One fourth inch slices
1 Lemon; juice of, strained
1 Lemon; rind of, grated
1/3 cup Water; apple juice, brandy
or Calvados (sometimes i
use orange juice and it's
great too)
Three fourths cup Light brown sugar
One half cup Unsalted butter
Three fourths cup Flour
One half cup Regular oats
1 teaspoon Cinnamon
One half teaspoon Ginger
One fourth teaspoon Nutmeg

Date: Wed, 19 Jun 1996 15:03:45 0300

From: Karina Kuschnir karinak@AX.APC.ORG
We are talking about favorite recipes... so I decided to post one of our
favorites. This algo goes for someone (I don't remember who) who asked for
a really crunchy topping for a fruit pie posted some days ago. This
came from my favorite cookbook "Cafe Beaujolais", by Margaret Fox and John
Bear, Ten Speed Press. BTW, wouldn't you be interested in sharing the names
of your favorite cookbooks?

Mix together apples, lemon juice, lemon rind, and water (or the other
liquid you chose). Place in a buttered 9inch round cake pan. Using an
eletric mixer at slow speed, blend sugar, butter, flour, oats, cinnamon,
ginger and nutmeg, until crumbly. Scatter evenly on top of apples. Bake at
350 degrees for 1 hour. Serve warm. Optional toppings: vanilla icecream,
whipped cream or Vanilla custard sauce.

EATL DIGEST 18 JUNE 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.