Apple Crisp

This was Aunt Diane and my mom’s favorite desert that was served their our high school cafeteria.  They all loved apple crisp day.

 1 large can apple pie filling               

OR     3 cups pared tart apples (about 4 large apples)        

1 3/4 cups sugar         

1/4 cup flour                           

1 tsp. Cinnamon

1/2 tsp. Nutmeg          

¼ tsp. Allspice(optional)        

¼ tsp. Ground cloves  (optional)

 

Mix sugar, flour, cinnamon and nutmeg, then coat apples with mixture.

 

Topping:         

1/4 cup flour               

1/4 cup butter             

3/4 cup brown sugar

1 cup oatmeal            

1 tsp. Cinnamon         

½ tsp. Nutmeg                        

Mix sugar and butter until blended.  Mix flour and cinnamon ’n spices until well mixed; add oatmeal.  Add to sugar/butter mixture and blend until crumbled.

In a greased 8 X 8 square baking dish arrange apples or pie filling.  Crumble topping over apples.  Bake at 350° 40 – 45 minutes for fresh apples or until bubbly for can filling.  Service warm with vanilla ice cream.

Variations:  Add ½-¾ cup washed cranberries rolled in white sugar to apples or take ½ cup raisins and soak overnight in Grand Mariner until plump, drain and add to apples.  Can also add ½ cup chopped walnuts or pecans.

If you make too much topping, it can be frozen in a zip lock bag and used at a later time.  Is also used on Sweet Potato Casserole

 

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2 thoughts on “Apple Crisp

  1. Pingback: Cape Cod Apple Pie | Zlater Family CookBook

  2. Pingback: MORTON’S HOT UPSIDE DOWN APPLE PIE | Zlater Family CookBook

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