Apple Crisp

 

Ingredients

Crumble

• ¾ cup all-purpose flour
• ⅔ cup packed brown sugar
• ½ cup large flake oats
• ¼ teaspoon cinnamon
• ¼ teaspoon salt
• ½ cup unsalted butter , cut into cubes

Apple Filling

• 6 large apples , I recommend Granny Smith
• 3 tablespoons unsalted butter , melted
• 3 tablespoons all-purpose flour
• 2 tablespoons water
• ⅓ cup white sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg

Instructions

• Preheat the oven to 350F degrees. Grease a 2-quart baking dish.
• In a medium bowl stir together the flour, brown sugar, oats, cinnamon & salt. 
• Add in the butter and cut it in using a pastry cutter or rub the butter into the dry ingredients using your fingers. At the end it should be crumbly in texture, but no large chunks of butter should remain. Place in the fridge as you make the filling.
• Peel and slice the apples into thin slices about ⅛ - ¼ inch thick. 
• Whisk together the melted butter, flour, water, sugar, cinnamon & nutmeg. 
• Pour the mixture over the sliced apples and toss to coat.
• Spoon the apples into the greased pan, then crumble the oatmeal crumble overtop.
• Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and you can see the apples bubbling around the edges of the pan. 
• Remove from the oven and cool for at least 10 minutes before serving.

  
  

  Notes

  Store leftovers covered in the fridge. 

  
  
  
  

Fluffy Sour Cream Pancakes--Mel's Kitchen Cafe

 

INGREDIENTS

•  3 cups (15 ounces) all-purpose flour (see note about using whole wheat flour)
•  2 tablespoons granulated sugar
•  1 1/2 teaspoons baking powder
•  3/4 teaspoon baking soda
•  1/2 teaspoon salt
•  1 1/2 cups sour cream
•  1 1/2 cups milk
•  3 large eggs
•  6 tablespoons butter, melted (see note)

INSTRUCTIONS

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the sour cream, milk, eggs and butter.
3. Add the wet ingredients to the dry and mix with a spoon or spatula until just combined. The batter will be lumpy and it's ok if there are even a few streaks of flour here and there. Don't overmix! The key to light and fluffy pancakes is mixing just until combined.
4. Let the batter rest while prepping the griddle.
5. Heat a nonstick griddle to medium for 1-2 minutes until a drop of water sizzles (about 300 degrees F on my griddle, but every griddle will be a bit different).
6. Pour batter into rounds on the preheated griddle (I use my #20 cookie scoop to portion out the batter which holds about 3-4 tablespoons).
7. Cook until small bubbles appear on the surface and the edges are set, 1-3 minutes, depending on the heat of the griddle.
8. Flip the pancakes and cook for another minute or so until golden and cooked through. Repeat with remaining batter.
9. Serve immediately or keep warm in a 175 degree F oven for 15-20 minutes.