"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for APPLE CRISP, by , is from Abrahamson's Door County Delights ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
MIX TOGETHER CRUST INGREDIENTS AND PUT 1/2 OF MIXTURE IN GREASED 9X13 PAN. FILL WITH CUT APPLES. BRING THE FILLING INGREDIENTS TO A BOIL AND LET THICKEN. POUR THICKEN MIXTURE OVER APPLES AND TOP WITH REMAINING CRUST CRUMBS. BAKE AT 350* FOR 1 HOUR.
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