"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Apple Crisp (Lois Edwards Westervelt) Recipe

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This recipe for Apple Crisp (Lois Edwards Westervelt), by , is from Westervelt Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie (Westervelt) Gerwick
Added: Friday, January 28, 2011

Category:
Category:

Ingredients:  
Ingredients:  
apples (qty?)
1/2 c. brown sugar
1/3 c. dry milk
1/2 c. flour
1/3 c. oatmeal
cinnamon
salt
butter
1/2 tsp. lemon juice
1/8 c. water

Directions:
Directions:
Pare and slice apples and place in baking dish. Mix lemon juice and water and pour over apples. Mix remaining ingredients and sprinkle over apples; pat down firmly. Bake 30 to 40 minutes at 350 degrees.

Personal Notes:
Personal Notes:
This recipe originated from the hot lunch program at Leon, where Mom was one of the cooks. The lunch program received free "commodities" (surplus foods: peanut butter, dry milk, and a "Velvetta" type cheese) from the government to supplement the hot lunch program. Nearly every school recipe contained dry milk or peanut butter . . . sometimes both!

 

 

 

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