"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Cannery Apple Crisp Recipe

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This recipe for Cannery Apple Crisp, by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Di Carlo - Atlantic Ward
Added: Wednesday, April 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
For Apples:
1/2 of a NO. 10 can dehydrated apples
1/2 cup sugar
1/4 - 1/2 tsp. cinnamon
1/8 tsp. nutmeg
3 - 4 TBSPS. flour
6 pats of butter

For Topping:
1/3 cup flour
1/3 cup brown sugar
1/3 cup sugar
3/4 cup oatmeal
1 stick unsalted butter, melted

Directions:
Directions:
For Apples:
Rehydrate apples on stove in large pot with hot water, covering apples. Let apple sit for a few minutes until soft. Bring to boil and add butter until melted, sugar until dissolved and flour until thickened. To avoid lumps, mix flour with 1/2 cup water until smooth. Add cinnamon and nutmeg and remove from heat.

For Topping:
Melt unsalted butter. Mix dry ingredients in bowl.
Add butter to dry ingredients. Mix until crumbly.
To Bake:
Preheat oven to 350. In a buttered 9x13 baking dish, pour apples in and spread evenly. Put topping evenly over apples. Bake for 30 minutes

 

 

 

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