Apple Crisp Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 Cups Chopped Fresh Fruit (apples or rhubarb, whole raspberries, whole huckleberries, or any combo of fruit)
3/4 Cup Flour
3/4 to 1 Cup Sugar (depending on how sweet your fruit is)
1/2 tsp Cinnamon
1/2 tsp Salt
1/4 lb. butter, in small pieces (or softened in microwave)
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Directions: |
Directions:Preheat oven to 350. Put fruit in a round ceramic baking dish or large pie pan or 8x8 pan (you may have to use more fruit depending on size of pan). Fill with fruit until almost full.
In a separate bowl, combine flour, sugar, cinnamon and salt and mix with softened butter until it resembles coarse crumbs. (If you used a lot more fruit, you may want to double the crumble ingredients because that's the best part). If the mix seems too wet, slowly add flour and sugar until it crumbles.
Spread lightly and evenly over fruit (don't worry if the crumble ingredients seem stacked too high; the fruit will sink down as it bakes). Bake for about an hour or until crust is lightly browned. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This recipe was adapted from The Fanny Farmer Cookbook. I've been making it for about 20 years. First I had too many apples and didn't know what to do with them. Then I had too much rhubarb so tried the recipe and it worked great. Raspberry Rhubarb and Huckleberry Rhubarb are good combinations. Apples are always plentiful in the fall, and it makes a sweet dessert. For those with a real sweet tooth, serve with ice cream when still warm. For added nutrition (or when I run out of flour), oatmeal is a nice addition. There are so many variations to this recipe for a quick dessert and it makes the whole house smell so good!
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