Apple Crisp

This is one of my go-to desserts when I have a couple of apples languishing, as I did today.  This is quick, simple and delicious. I have made it in a loaf pan, as the recipe directs, in a small 5 x 7” rectangular Pyrex refrigerator dish, and in individual casseroles.  I can really speed it up by using my apple slicer.

Much quicker to get in the oven than a pie; it’s a good dish to bake along with casseroles, meatloaf, and the like.  I’ve used this recipe since I first purchased "Betty Crocker's Dinner for Two" and sometimes simpler is better.                    

                               Apple Crisp

  2        Cups  Apples -- pared, cored, sliced (2 medium)

   1/3    Cup  Brown Sugar -- packed

   1/4    Cup  Flour, All-purpose

   1/4    Cup  Oatmeal

   1/2    Teaspoon  Cinnamon

   1/2    Teaspoon  Nutmeg

  3        Tablespoons  Butter -- softened

Heat oven to 375°.  Place apples in a greased 9 x 5 x 3" loaf pan.

Blend remaining ingredients until crumbly.  Spread mixture over apples.

Bake 30-35 minutes or until apples are tender and topping is golden brown.

Serve warm with cream, whipped cream, ice cream.

3-4 servings

2011 Recipe Cost:  93¢

Per Serving: 204 Calories; 9g Fat (39.8% calories from fat); 2g Protein; 30g Carbohydrate; 2g Dietary Fiber; 23mg Cholesterol; 93mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Fruit; 2 Fat; 1 Other Carbohydrates.