Kids and cooking

Wed., Oct. 6, 2004

Associated Press

Cook's dictionary

What's the difference between rolled and quick oats?

» Rolled oats are whole oats that have been steamed, rolled and flaked just enough to shorten the cooking time but still retain the chewy texture.

» Quick oats are refined into even thinner flakes than rolled oats. They cook quickly and have a softer texture.

Choosing apples for your crisp

» Almost any variety of apple will make a good crisp. If you don't already have a favorite, here are a few worth trying. Don't be bashful about using more than one kind, either.

» Braeburn: very juicy, with a crisp yellowish flesh and a nicely balanced blend of sweetness and tartness.

» Cortland: tender and sweet with just a hint of tartness.

» Fuji: a relative of the Red Delicious, this variety has a spicy sweetness.

» Golden Delicious: considered the all-purpose cooking apple on account of its rich, mellow flavor.

» Granny Smith: firm, with a mouthwatering tartness that holds up when baked.

» Northern Spy: tart and firm, this is one of the best for crisps and pie.

Source: Family Fun magazine, September issue

Hands-on cooking can be a tastily satisfying project for children, especially when it’s a favorite dessert that’s wholesome, simple to make and fun to eat.

Whether it’s a late-vacation entertainment or an outlet for bounding back-to-school energy, cooking demands attention and brings tangible rewards, and something new is always learned in the process.

A Cooking Class feature in the September issue of Family Fun magazine offers a step-by-step guide for a young chef to making apple crisp. A crisp is easier to make than a pie, but it’s every bit as delicious, says food writer Ken Haedrich.

This apple crisp has a cinnamony-oatmeal topping that goes well with the sweet-tart fruit, and the recipe makes plenty. Serve topped with ice cream.

Apple Crisp

For the apple filling:

Soft butter for greasing casserole dish

8 to 9 cups peeled, cored and sliced apples (about 7 to 8 large apples)

3 tablespoons sugar

1 tablespoon lemon juice

For the oatmeal topping:

1 cup flour

1/2 cup old-fashioned rolled oats

1/3 cup sugar

1/3 cup packed light brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup cold, unsalted butter, cut into 1/4 -inch pieces

1/2 cup chopped pecans or walnuts (optional)

Heat the oven to 375 degrees. Generously grease a shallow, 13-by-9-inch casserole with soft butter.

Pile the sliced apples in the casserole. Sprinkle the sugar and lemon juice over them and stir the fruit gently, right in the pan. Once the slices are evenly coated, spread them uniformly.

Combine the flour, oats, sugar, brown sugar, cinnamon and salt in a large mixing bowl. Toss the ingredients with your hands to mix them. Add the unsalted butter pieces to the dry ingredients and use your fingers to rub in the butter until you have pea-size crumbs. At this point, none of the flour should be noticeable. Mix in the pecans or walnuts, if desired.

Spread the topping evenly over the apples and press it down gently with your palm. Bake the crisp on the center oven rack for 45 to 50 minutes, until juice bubbles around the edges and the topping is golden brown. If the top starts to get too brown, move the crisp down one shelf.

Transfer the crisp to a wire rack and cool for at least 15 minutes before serving.

Yield: 9 to 12 servings

Approximate nutrition per serving (based on 12): 255 calories, 11.6 grams fat (5 grams saturated, 39 percent fat calories), 2.2 grams protein, 38 grams carbohydrate, 20.7 milligrams cholesterol, 2.6 grams dietary fiber, 4 milligrams sodium.