Apple Crisp Recipe

6-8 apples – granny smith or green pippins are preferred                                     
1 Tablespoon lemon juice                          
1 teaspoon cinnamon                      
2 Tablespoons whole wheat flour                       
½ cup raisins (optional)                                  
water or apple juice 
                        
Topping:
1 cup oats
1/3 cp toasted wheat germ
½ cup whole wheat flour
2 teaspoons cinnamon
¼ – ½ cup brown sugar
¼ – ½ cup low fat butter or margarine
 
Preheat oven to 375 degrees F. Slice apples until you have enough to fill a 9” x 13” baking dish. Mix the apples with lemon juice, cinnamon, flour, and raisins. Add enough water or juice to cover the bottom of the dish. 
 
Mix topping in a bowl and press on top of apples. Bake for 25 minutes, or until apples are soft and topping is browned. 

Enjoy!

This recipe is adapted from the classic vegetarian cookbook Laurel’s Kitchen by Laurel Robertson, Carol Flinders and Bronwen Godfrey and published by Nilgiri Press, 1976.