Brown Rice Apple Crisp
Ingredients
8
servings
- 1 cup Mahatma rice or whole grain brown rice
- 2 cans (20 ounces) each pre-sliced apples
- 1 tablespoon lemon juice
- 1 cup packed brown sugar divided
- 2 teaspoons cinnamon
- 1 1/2 cups rolled oats
- 2 tablespoons butter or margarine
- 1/2 cup raisins
- 1/2 cup walnuts
Step-by-Step Instructions
- Cook rice according to package directions and set aside
- Preheat oven to 350°F
- Spray a 3 quart baking dish (13 x 9) with cooking spray and set aside
- Combine cooked rice, sliced apples, lemon juice, 1/2 cup brown sugar and cinnamon; pour into the prepared dish
- In a separate dish, combine the oatmeal and the remaining 1/2 cup brown sugar, cut in the butter until the mixture resembles coarse crumbs
- Stir in the raisins and the nuts
- Sprinkle over the rice mixture
- Bake until heated thoroughly and topping is golden, approximately 20 minutes and serve warm
Common Problems and Solutions
Q: Why is my topping not getting crispy?
A: Make sure you cut the butter into the oat mixture until it truly resembles coarse crumbs - the butter needs to be well distributed. Also ensure your oven is fully preheated to 350°F before baking.
Q: Can I use fresh apples instead of canned?
A: Absolutely! Use about 4-5 medium apples, peeled and sliced thin. You may want to cook them briefly in a skillet with a little butter and sugar first to soften them, since canned apples are already tender.
Tips and Techniques
Cook the brown rice ahead of time and have it ready to go - this makes assembly quick. You can even use leftover rice from another meal. The rice should be cooled before mixing with the apples.
Ingredient Substitutions
- walnuts: pecans or almonds
- canned apples: fresh apples (4-5 medium, peeled and sliced)
- raisins: dried cranberries or chopped dates
Equipment Needed
- 3-quart baking dish (13 x 9 inch)
- Mixing bowls
- Pastry cutter or fork (for cutting in butter)
