"Hunger is the best sauce in the world."--Cervantes

Apple Crisp Recipe

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

Contributor:  
Contributor:  
Charlotte Herbold
Added: Friday, April 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Filling

5 or 6 apples, peeled, cored and sliced thin
1/2 cup sugar
3/4 tsp. ground cinnamon

Topping

3 tbsp. butter
3-6 tbsp. dark brown sugar
5 square graham crackers, made into crumbs
1/2 cup almonds or walnuts, chopped

Directions:
Directions:
Preheat the oven to 350 degrees. Brush a deep-dish pie plate with butter. Put the apples, sugar, and cinnamon in the pie plate. Melt the butter in a saucepan; add the other topping ingredients and stir until they are well combined. Sprinkle the topping over the apples and bake the crisp for about an hour, or until the apples are tender. Eat the crisp while it is still warm, with low-fat vanilla yogurt, if you wish.

Personal Notes:
Personal Notes:
From Felix Heisch's Grandma

 

 

 

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