Apple Oat Crisp

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            FOOD FUNNY
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Thanks to Sharon Mitcheltree for sharing this with us:

CORNY VALENTINE FOR FOODIES

Cabbage always has a heart; Green beans string along.
You're such a cute tomato, Will you peas to me belong?
You've been the apple of my eye, You know how much I care;
So lettuce get together, We'd make a perfect pear.

Now, something's sure to turnip to prove you can't be beet;
So, if you carrot all for me let's let our tulips meet.
Don't squash my hopes and dreams now, Bee my honey, dear;
Or tears will fill potato's eyes, While sweet corn lends an ear.

I'll cauliflower shop and say, Your dreams are parsley mine.
I'll work and share my celery, So be my valentine.

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            TODAY'S RECIPE
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Oats are known to reduce cholesterol in the blood, and they're good
for much more than a hot breakfast. Here they lend a healthy crunch
to an old-fashioned dish.

Apple Oat Crisp

4 cups (1 L) tart apples, peeled, cored, and sliced
2 Tbs (30 ml) lemon juice
1 cup (250 ml) rolled oats
1/2 cup (125 ml) all-purpose flour
1/2 cup (125 ml) packed brown sugar
1/4 cup (60 ml) butter, chilled, cut into small pieces
1 tsp (5 ml) ground cinnamon
1/4 tsp (1 ml) freshly grated nutmeg

Toss the apple slices with the lemon juice and place them in a greased
9-inch (23 cm) pie pan or baking dish. Combine the remaining
ingredients, mixing just until combined - do not over mix. Sprinkle
over the apples and bake in a preheated 375F (190C) oven until the
apples are bubbly, about 30 minutes. Serve hot, chilled, or at room
temperature. Serves 6 to 8.
Received on Fri Feb 13 10:35:56 2004