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.

1 comment:

  1. Oh,'s almost 1:30 in the morning, I'm wide awake, and here you are, writing about apple crisp, Sue. I have two apples I need to get used up, and this recipe will save those poor apples from wasting away on the window sill.

    Later this morning--if I ever get some sleep and wake up in time--I'm going to surprise my sweetie pie with a little apple crisp for lunch. Two apples aren't much, but all that extra crumblystuff on top is going to taste fabulous!

    One can never have too much crumblystuff, you know.


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