Recipe#8909

Title: Apple Crisp 02

Newsgroups: rec.food.recipes 
 From: dmcmenam@mtholyoke.edu (Dianna McMenamin) 
 Subject: Apple Crisp 
 Message-ID: <2dda6g$qot@slab.mtholyoke.edu> 
 Organization: Mount Holyoke College 
 References: CH5qqL.HMq@news.ucs.mun.ca 
 Date: 29 Nov 1993 17:06:24 GMT 

I think every apple crisp recipe I've ever seen uses oatmeal, although my
 eleven-year-old made the following recipe and substitued rye meal, and it
 tasted just fine. 
 APPLE CRISP
 A worldwide favorite that appears in the culinary records of many
 cultures. Try it this way.
 8 large apples  
 1/4 cup honey
 2 tablespoons lemon juice
 1/2 teaspoon cinnamon
 1/2 cup rolled oats
 1/2 cup wheat germ
 1/3 cup fresh bran
 1/4 cup brown rice flour
 1/4 cup ground dried dates
 1/4 cup oil or melted butter
 Wash, core and slice 8 large apples. Mix the honey, lemon juice, and
 cinnamon, and add them to the apples. Toss to mix and coat. Place the
 mixture in a buttered baking dish and add a topping made of the remaining
 ingredients, mixed well and sprinkled over the apples to cover.
 Bake in a preheated oven at about 325 degrees for 35 to 45 minutes, or
 until the apples are tender. Remove and see how much cooling time you can
 allow before it's totally devoured by apple bandits. Serves 6 normal
 people, or 2 apple bandits!