Apple Crisp

This dish is such a classic and, especially for those of us in New England who are swimming in apples from over-enthusiastic excursions to our local orchards, it is an excellent way to use up a solid batch of apples.  I only varied from the traditional recipe a little.  Instead of rolled oats, I used some toasted granola.  Also, we had a couple kiwis from our Boston Organics box and I thought it would be fun to add them to the recipe.  It came out good!

It's easiest to think of it in two steps: the apple layer and the "crisp" topping.  Preheat the oven to 400 degrees.


The apple layer.  You'll need:

• 4-5 large apples, peeled, cored and chopped (adds up to a little over 6 cups)
• 2 kiwis, peeled and chopped
  
• 1 teaspoon cinnamon
• 1 tablespoon sugar
• 1/2 teaspoon salt (just a little to bring out the flavor)
• 1/2 lemon, to sprinkle over the apple mix

 

Throw everything into a bowl and mix.  Layer into the bottom of well-buttered 8" baking pan.  Don't worry if it takes up most of the space, since the crisp won't take up too much room.

 The crisp layer.  You'll need:

• 2/3 c. brown sugar
• 1/2 c. flour
• 1/2 c. granola (can also use rolled oats)
• 1/2 c. chopped nuts (I used walnuts)
• 5 tbsp cold butter, chopped up into small pieces. 
  

Throw the crisp ingredients into a food processor or blender and blend lightly.  Don't let it get too smooth (the cold butter should help prevent that from happening). 

Pour the crisp over the apple/kiwi mix and stick in the oven.

Let bake for about 40 minutes and done.