Wannan kullun da ake amfani da shi ya yi da sliced sabo ne da kuma kirfa, tsalle tare da cakuda gari, man shanu, da sukari.
Feel kyauta don ƙara yankakken yankakken ko kuma walnuts zuwa cakuda mai yalwa don kara crunch da dandano. Wani mai ziyara ya yi sharhi cewa ta yi amfani da ƙwayar zuma mai girma mai girma 6 mai girma kuma ta ƙara ƙwanƙasa gishiri. Ta yi naman tsintsiya a cikin karfe 8-inch na yin burodi.
Duba kwarewa da bambancin don wasu ƙarin ra'ayoyi.
Duba Har ila yau
Apple Crisp Tare da Oat Topping
Abin da Kayi Bukatar
- 4 manyan apples ko game da 6 matsakaici (4 zuwa 5 kofuna waɗanda sliced)
- 1 teaspoon ƙasa kirfa
- 1/4 teaspoon gishiri
- 1/2 kofin ruwa
- Ga Topping
- 1 kofin sugar granulated
- 1 sanda (4 ounci) man shanu
- 3/4 kofin duk gari-gari gari
Yadda za a yi shi
- Heat da tanda zuwa 350 F.
- Butter a 10-inch zurfin tasa keɓaɓɓun farantin.
- Kawo da kuma ainihin apples. Yanke cikin nau'i na bakin ciki. Ya kamata ku sami kofuna 4 zuwa 5 na apple yanka.
- Sanya kayan apple a cikin kirki mai laushi da aka shirya tare da sprinklings na kirfa da gishiri. Zuba 1/2 kofin ruwa a kan apple yanka.
- A cikin kwano mai cakuda, hada sukari, man shanu, da gari tare da yatsun hannu ko gurasar fashewa har sai ya gushe. Yayyafa kan apples.
- Gasa tafe a cikin tanda a gaban tanda har sai apples suna da tausayi kuma ana yin launin ruwan kasa, kimanin minti 35 zuwa 45.
- Ku bauta wa koshin daɗaɗɗen dumi tare da hawan ice cream ko kuma direba mai nauyi. Ko kuma ku yi masa hidima ko sanyi a cikin dakin da za a yi da gishiri mai guba da sprinkling da kirwan sukari.
Tsuntsar Apple mai sauƙi 6.
Tips da Bambanci
Yi amfani da sukari mai launin ruwan kasa a cikin topping maimakon granulated sukari.
Za ku iya zama kamar
Cranberry Crisp tare da Oat Topping
Apple Crisp biyu tare da Oat Topping
Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
---|---|
Calories | 354 |
Total Fat | 18 g |
Fat Fat | 10 g |
Fat maras nauyi | 6 g |
Cholesterol | 41 MG |
Sodium | 238 MG |
Carbohydrates | 50 g |
Fiber na abinci | 2 g |
Protein | 2 g |