Apple Crisp

by BC
(St. Louis, MO)

Before Cooking

Before Cooking

Before Cooking
After Cooking

Recently, with the 50 degree-ish weather, we thought it would be a great idea to make our family’s wonderful apple crisp and bake it in the solar oven. First, we peeled and sliced the apples, though not as many as we should have; the apple layer was too thin compared to the topping. Next, we assembled the ingredients for the cinnamon-oat topping. We placed the crisp into the solar oven at 11:55 AM; the temperature registered 220 degrees F. I thought it would take a while for the apples to cook and soften, and it may have, had I used more apples in the first place. We left it in until 3:10, which was WAY too long, because the apples lost all their texture and consistency; it was like applesauce with a topping on it. Plus, the topping got a little burnt-tasting. Next time, I’ll try it for an hour, and then check it. I will also remember to add the brown sugar to the topping before I put it on the apple layer. The lightbulb suddenly went on that I had forgotten the brown sugar when it had already been in the solar oven for a couple of hours. I did sprinkle it on as soon as it came out, but it wasn’t the same as if it were incorporated into the topping in the first place. Big oops.

Overall, the apple crisp was okay; it wasn’t as good as usual, but with the tweaking of the time in the solar oven (and remembering the brown sugar!), we should have a winner next time!

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