It’s apple-picking season, so pick a few extra to make this yummy Apple Crisp. This recipe will be a big hit when tailgating before a game, or for players who want to refuel after game.
This just one is one of many popular sports-food recipes in my Sports Nutrition Guidebook. Enjoy it!
In this recipe, the small amount of spices allows for a nice apple flavor to shine through the “crisp.” Leaving the peels on the apples not only added fiber and nutrients, but also a nice texture. For a crisp topping, thoroughly work the margarine or butter into the flour by pinching the mixture with your fingers to coat each flour granule.
6 cups sliced apples, preferably half Granny Smith, half Macintosh
1/2-cup flour, white or whole wheat, as desired (or combination)
1/3 to 1/2 cup sugar, preferably half white, half packed brown sugar
3 to 4 tablespoons margarine or butter, cold from the refrigerator
Optional: 3/4 cup chopped almonds or pecans; 1/4 teaspoon nutmeg; 1/4 teaspoon salt
1. Core, slice, and place the apples in an 8” x 8” baking pan. Sprinkle with 1/4-cup sugar and mix together.
2. Heat oven to 375 degrees F.
3. In a medium bowl, mix together the flour, sugar, and cinnamon (and nutmeg and salt). Add the cold margarine or butter, pinching it into the flour with your fingers until it looks like crumbly wet sand. Add nuts, as desired.
4. Distribute the topping evenly over the apples.
5. Bake for 40 minutes. If you want a crisper topping, turn the oven up to 400 degrees F. for the last five minutes.