KEG SIZE SUPER APPLE CRISP by Chef Bari

KEG SIZE APPLE CRISP by Chef Bari

The best and quickest way to use up apples that have been sitting in your fridge for over a month, is to make a Apple Crisp - a nice sweet treat for your whole family.

So, without further ado - Here's my recipe, Keg Size Super Apple Crisp by Chef Bari

KEG SIZE SUPER APPLE CRISP 

Ingredients: 

TOPPING: 

1/2 cup of flour

1 cup of Oats

1 cup of Brown Sugar

1 teaspoon of ground cinnamon 

1/3 lb. of butter ( Yes. Not cup but one third a pound of butter - Keg Size) 

APPLE FILLING: 

14  small sliced apples (see photo) 

3/4 cup sugar

1/8 cup of apple juice or water

3 tablespoons of Lemon juice

Getting Apples ready for Apple Crisp

METHOD OR DIRECTIONS : 

Preheat oven to 375 degrees F

Spray a baking dish, or you could use a Dutch Oven or ceramic baking dish.  Which ever you have.  Preferably a 12X8 or 12X9 pan. 

Photo Credit : Chef Bari

For the topping, add all ingredients except butter together in mixing bowl of your choice. Mix together.

Wash your hands, if you haven't by now. 

Take a paring knife, begin cutting butter into small cubes into oat/flour mixture.  

Now mix together well to form a beady crumbling mixture. Don't worry if it's not perfect. I find the best way, is to use your hands, to achieve this crumbling mixture. You can rub your hands together to help breakdown and get that beady crumbling mixture.  Set to the side for now.

NEXT - 

Peel, slice and core Apples. Place in mixing bowl. 

Add 3/4 cups of sugar, lemon juice and apple juice ( or water) and cinnamon. Mix together.

Place Apple mixture into your pan. Press down with your hand to get it tightly fitted in.  Remember, this is Keg Size. ( See Photo) 

Apples sliced and ready for oven by Chef Bari

NOW - 

Add your crumbling topping on top of apples. Lightly press down to fit and even out, if necessary.

Crumb placed on top of Apples - its now ready for the oven at 375 degrees F 

Set in the middle of your oven under a baking sheet to collect spill-over juices. ( It's a safer method to have a tray and it doesn't make a mess of your oven) 

OK.  So my Apple Crisp took 1 hour ( 60 minutes) to cook at 375 degrees F.  

Side View of KEG SIZE SUPER APPLE CRISP by Chef Bari

I highly suggest you set the timers for 40 minutes and keep checking it 10 minute intervals after that, until you achieve this nice golden brown topping.   

See my finished photo of the nicely baked Keg-Size Apple Crisp by Chef Bari. 

My trademark is "Cook'n up a storm by Chef Bari"

Please take a minute to support my efforts by purchasing my cookbook, Canadian Recipes of the Great White North - the true Great Canadian Cookbook by Chef Bari and join me 

Thank you, 

Chef Bari

Lazy Daisy Cake by Chef Bari

Lazy Daisy Cake by Chef Bari 

With the Lazy Daisy Cake, you will see in my photos that I divided the recipe, so I could give my daughter a pan also. 

Instructions: 

Preheat oven at 350 degrees F 

Get your pan ready - Oil spray a 9x9 pan and set to the side.

Cake Ingredients: 

Dry ingredients 

2 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

Mix all dry ingredients together in a separate bowl. It also good to sift your flour. 

Wet ingredients 

4 eggs 

2 cups sugar

2 teaspoon vanilla 

1 cup milk

2 tablespoons of butter

Method: 

In your favourite mixer, add 4 eggs and mix. 

Add 2 cups of sugar and 2 teaspoons of vanilla. Mix until a nice creamy mixture. 

In a 4 cup measure add 2 tablespoons of butter and 1 cup of milk. Place in microwave for 1 minute or until butter is melted.

Now alter with the flour mixture and then the milk mixture, with the flour mixture at the end.

Let your mixture rest for five minutes and then pour into your pan or pans. 

Bake at 350 degrees F for 30 minutes.

While your waiting, prepare the topping - 

COCONUT BROWN SUGAR TOPPING

Ingredients: 

1/2 cup brown sugar

1/2 cup melted butter

1/2 can of sweet condensed milk ( eagle brand ) 

2 cups shredded coconut 

Method: 

In a bowl, add melted butter and brown sugar. Mix throughout with wooden spoon. 

Add condensed milk and shredded coconut and mix well. 

When the cake is done, let rest for 5 minutes until you begin to spread on the coconut brown sugar topping. Spread evenly on top of the cake.  Now place back in the oven with just the broiler on.  Let cook for 4 minutes. Be careful, because the last minutes brown fast. Watch to make sure it doesn't burn.  

In other words, keep your eye on it. 

Voilà!  You have just made the easy Lazy Daisy White Cake by Chef Bari.

TIP : The white cake recipe above can be used for birthday cakes as well.  

Please support my efforts by buying my cookbook, " Canadian Recipes of the Great White North by Chef Bari" - the one and only Great Canadian Cookbook. 

By Chef Bari