Sara T's Apple Crisp, modified from Grandma Breakell
5 medium apples
(177 mL) ¾ cup packed brown sugar
(118 mL) ½ cup flour
(118 mL)½ cup oats
(79 mL) ⅓ cup butter
(4 ml) ¾ teaspoon ground cinnamon
(4 mL) ¾ teaspoon ground nutmeg
Ice cream if desired
Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with butter.
core and chop the apples then put them in a medium mixing bowl.
Combine the brown sugar, cinnamon, and nutmeg; add to the apples and stir to combine.
Then add flour, oats, and butter, and stir until everything is mixed.
Put in baking pan, and make sure the the batter is evenly distributed.
Bake about 25 minutes or until topping is golden brown and apples are tender.
Take pan out and let it sit for 10 minutes, then enjoy!
Pairs Well With
During the fall when my grandmother was very little her mother would make her apple crisp with fresh apples from a tree in their backyard. Since then it has been a family tradition to make fresh apple crisp every fall. The pure substance is the water that you wash the apples in. The homogeneous mixtures are brown sugar, flour, butter, cinnamon, and nutmeg. The heterogeneous mixture are oats and apples, the batter before it's mixed and the batter after it's finished baking. The butter warming up after it is taken out of the refrigerator and mixing the ingredients are physical changes. The color change in the batter as the crisp bakes is a chemical change. Your second chemical change is when the apple tree is using photosynthesis to make its energy so it can produce apples.
Submitted by: "Sara T."