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Apple Crisp Recipe

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This recipe for Apple Crisp, by , is from The Hamamoto Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Hamamoto
Added: Tuesday, September 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 medium tart cooking apples (Greening, Rome, Granny Smith), sliced (4 cups)
3/4 c. packed brown sugar
1/2 c. all-purpose flour*
1/2 c. quick-cooking or old-fashioned oats
1/3 c. butter or margarine, softened
3/4 t. ground cinnamon
3/4 t. ground nutmeg
Cream or ice cream, if desired

Directions:
Directions:
1. Heat oven to 375 F. Grease bottom and sides of 8-inch square pan with shortening.
2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

*Self-rising flour can be used.

Number Of Servings:
Number Of Servings:
6 Servings
Preparation Time:
Preparation Time:
20 minutes, Bake 30 minutes
Personal Notes:
Personal Notes:
6 Servings. Prep: 20 min. Bake: 30 min.

BLUEBERRY CRISP: Substitute 4 c. fresh or frozen (thawed and drained) blueberries for the apples.

CHERRY CRISP: Substitute 1 can (21 oz.) cherry pie filling for the apples.

RHUBARB CRISP: Substitute 4 cups cut-up rhubarb for the apples. Sprinkle 1/3 c. granulated sugar over rhubarb; stir to combine. continue as directed in step 2. If rhubarb is frozen, thaw and drain.

 

 

 

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