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Apple Crisp

2 teaspoons cinnamon
1/2 teaspoon salt
7-8 cups apples, sliced into a 9"x13" pan (I prefer Haralson or if they aren't available, Granny Smith)
2/3 cup butter
2 cups sugar
1 cup all-purpose flour
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Mix cinnamon and salt, sprinkle mixture over apples in cake pan. Mix together butter, sugar, flour, nutmeg and ginger until crumbly. Sprinkle over apples. Bake for 40 minutes at 350. When ready to serve, broil for about a minute to make topping crunchy and to warm dessert. Serve with French vanilla ice cream, or pour heavy cream over warm dessert.


Cranberry Apple Crisp

5 cups sliced tart apples (about 6 medium)
1 1/2 cups fresh or fresh frozen cranberries
1 cup sugar
1/2 cup all-purpose flour
3/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup butter

Preheat oven to 375. Lightly grease a 9-inch square pan. Pare, core and slice apples; sort and rinse cranberries. Layer apples and cranberries in pan, sprinkling with granulated sugar as you layer. In a bowl, cut and mix together flour, brown sugar and cinnamon. Cut in butter until light and crumbly. Sprinkle topping evenly over apples and cranberries. Bake 45 minutes until apples are tender. Makes 9 servings.


Dorothy & Jay Harris - Copyright 2004-2010