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Apple Crisp (return to top)
Makes 4 servings
- 4-5 tart, firm apples, peeled and sliced
- 1 tsp cinnamon
- 1/2 c water
- 3/4 c flour
- 1/4 lb butter, softened
- 1 c sugar
Place apple slices in buttered 9- by 5- by 4-inch loaf pan.
Combine water and cinnamon. Pour over apples.
In food processor or with pastry blender, blend flour, butter and sugar until crumbly.
Pour mixture on top of apples and pack down, making sure all apples are covered.
Bake 1-1 1/2 hours at 350 degrees, until browned and bubbly. Best served warm with vanilla ice cream.
Note: This recipe is easily doubled and tripled
Apple, Cranberry and Pear Crisp (return to top)
- 2 apples
- 2 pears
- 1/2 cup dried cranberries, raisins, or dried cherries
- 1 T all-purpose flour
- 2 T honey
- 2 tablespoons lemon juice
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup quick cooking oats
- 1/4 cup ground nuts
- 1/2 cup butter or margarine
Peel apples and pears, and cut them into 1/2 inch cubes. Combine with dried cranberries, 1 tablespoon flour, honey, and lemon juice. Place mixture in a greased 8 inch baking dish.
Blend together until crumbly 1/2 cup flour, brown sugar, oats, nuts, and butter. Do not over mix. Sprinkle flour mixture loosely over fruit.
Bake at 375 degrees F (190 degrees C) until brown and crisp on top, about 45 minutes.
Apple-Walnut Crisp (return to top)
- 1 egg, well beaten
- 1 c. diced apples
- 1 c. chopped walnuts
- 2/3 c. sugar
- 2 T. flour
- 1 t. baking powder
Combine eggs, apples and nuts.
Combine dry ingredients, then mix into apple mixture.
Spread into greased 8” round layer pan
Bake at 350 for 35 to 40 minutes
Cranberry-Apple Crisp (return to top)
(for 9 X 13) pan
- 12 oz. Package of fresh cranberries (sort out any bad ones)
- 5 to 6 large apples, unpeeled, cored and sliced
- ¾ c. sugar
- 2 t. cinnamon
- ½ c. flour, divided
- 4 T. packed brown sugar
- 1 ½ c. rolled oats (regular or quick)
- ~1 c. chopped walnuts
- ~6 T. melted margarine
Preheat oven to 375
Combine cranberries, apples, sugar, cinnamon, and 2 T. of the flour. Put into a pan (greased if it’s glass or not a ‘coated’ pan)
Mix remaining ingredients in the same bowl you used before, and then sprinkle them on top of the apple mixture
Bake at 375 for 40 min, or until browned
Appleberry Crisp (return to top)
- 4 medium apples, cored and sliced
- 1/2 pt. blackberries or raspberries
- 1/2 c. packed brown sugar
- 1/2 c. oatmeal
- 1/2 c. flour
- 3/4 t. cinnamon
- 1/4 c. margarine, melted
Preheat oven to 375
In a greased 8 X 8 pan, arrange the apple slices and top them with the berries.
Combine all the other ingredients and sprinkle on top of the fruit
Bake for 30 minutes and serve warm as is, or with a scoop of ice cream
Note: For those with more of a sweet tooth, mix 1/4 c. white sugar in with the fruit prior to adding the topping
Mrs. Dowlin’s Apple Crisp (return to top)
Melt 1/3 cup butter or margarine, allow to cool.
Place in an 8X8” greased baking dish: 4 medium sized tart firm apples, pared and sliced
Mix together with a fork until crumbly and sprinkle over apples:
- 1 cup sifted all purpose flour
- ¼ to ½ cup of sugar, depending on the tartness of the apples
- 1 tsp. baking powder
- ¾ tsp. salt
- 1 unbeaten egg
Pour melted butter over crumb topping and sprinkle with cinnamon.
Bake at 350 F for 30-40 minutes until top is golden brown.