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Today’s Assignment

March 28, 2009

I have to make Apple Crisp today, so you do to. Here is my Mom’s recipe:

APPLE CRISP
4 cups apples (Granny Smith or other tart, firm apple), peeled and thinly sliced
3/4 cup brown sugar
1/2 cup flour
1/2 cup oats
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
dash salt
1/2 cup butter, slightly softened
Grease, butter or Pam spray square or oblong Pyrex pan. Put apples in the pan and sprinkle with a little flour and cinnamon sugar (especially if the apples are very tart–if they are older apples and dry-ish, add one to two tablespoons water–omit these steps if they are not necessary). Mix the dry ingredients in a bowl and cut the butter thoroughly into the mixture. With your fingers, spread the topping over the top of the apples. Bake at 375 degrees for about 30 minutes, or until the apples are tender. (Baking time depends on the size of the dish and how many apples you have piled into the pan.) Serve warm with whipped cream or ice cream.
You’re welcome.
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7 Comments leave one →
  1. March 28, 2009 10:57 am

    Mmmmm. When are you having me over for dessert?

  2. esodhiambo permalink*
    March 28, 2009 7:24 pm

    As soon as you move to Syracuse!

  3. Amanda permalink
    March 28, 2009 8:32 pm

    butter and ice cream…don’t make me jealous…

  4. esodhiambo permalink*
    March 28, 2009 8:55 pm

    Cut out the ice cream and use fake butter and you are good to go.

  5. Jo Pfaff permalink
    March 28, 2009 11:12 pm

    I am sure the home made is best but here is a quick and easy way that my gma showed me.
    2can of apple pie filling or even can of sliced peaches or cherry pie filling

    a white cake mix

    butter dallops

    pour fruit into pyrex, sprinkle white cake mis (usually use half mis) for a 9×13 pan, and then put little dallops of butter all over the top. Bake at 350 for about 30 min or until golden and bubbly.

    I have added oats to it as well.

    I love reading your posts!

  6. esodhiambo permalink*
    March 29, 2009 6:59 pm

    Glad to have you, Jo. Thanks for the shortcut.

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