"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Apple Crisp Recipe

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This recipe for Apple Crisp, by , is from International Women's Club of Bishkek Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bonnie Spellmeyer
Added: Monday, May 4, 2009


1/2c flour
1/4c granulated sugar
1/4c brown sugar
tsp. cinnamon
tsp. nutmeg
1/8 tsp. salt - dash
6 T. butter, cut into pieces
1/3 c rolled oats
1/4c chopped walnuts or pecans

2 lbs. or 6 cups peeled and sliced, firm tart apples
2 T. lemon juice
1c fresh raspberries or blackberries (optional)
Zest of 1 lemon
1/4c brown sugar

Preheat oven to 375F (190C)
Grease 9 pie plate or 8x8x2 pan

Mix filling and smooth into pan, top evenly and bake until topping is golden and apples tender.

Serve with vanilla ice cream or whipped cream




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