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Apple Crisp

The perfect fall day is best spent with a warm bowl of apple crisp. The streusel recipe used here is a wonderful universal streusel for a variety of other desserts or pies.

6 servings

Convection Steam Ovens

Streusel topping:

1/2 lb of butter, softened, cubed
2 cups brown sugar, firmly packed
2 cups rolled oats
1 1/4 cups all-purpose flour
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg

Apple mixture:

6 medium apples, peeled,
quartered and sliced
1/4 inch thick
1/3 cup sugar
1/4 cup all-purpose flour
2 tablespoons water
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt

45 minutes

Auto Steam Bake Mode

Before You Start

The streusel can be made up ahead of time and frozen. It will make more than you need for this recipe. Another great idea is to use a couple of different kinds of baking apples, as they will each lend their own flavors and nuances to the dish.

Preparation Method

Streusel

In a large bowl, combine all the streusel topping ingredients.
Crumble together until well combined.
Set aside.

Apple Crisp

For the apple crisp, in another bowl combine apple mixture ingredients.
Pour the apple mixture into a greased 8" square baking dish.
Top with a generous amount of the streusel topping.
Place on the wire rack set on position 2.
Turn the convection steam oven on by selecting the Auto Steam Bake Mode set to 345 °F.
Bake until golden brown and bubbly.
Approximately 45 minutes.