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November 1999 Issue
Apple Crisp
by Ronda L. Halpin
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With cold weather becoming all the more familiar and entertaining becoming more commonplace, a warm dessert that's simple to make could be a godsend this month. Well, here it is: Apple Crisp.

This simple dessert is so tasty that no one will question your wisdom when serving it after a festive fall feast. Delicious by itself or topped with whipped cream or vanilla ice cream, it's a taste of homemade apple pie without the mess associated with making a crust from scratch. Just spoon heaping mounds of it into warm bowls and enjoy it in front of a crackling fireplace or a table filled with glowing candles. It's sure to envelope the room in the wonderful aroma of baked apples and cinnamon.

Because different apples have varying levels of sweetness, you should vary the amount of sugar to suit the apples you choose and the level of sweetness you desire. I love using Macintosh apples for this dessert because they bake so well and have that slightly tangy flavor. Of course, everything from tart Granny Smiths to ultra sweet Rome apples will work. The trick is in making it the way you like. So, from my family to yours, enjoy and Happy Thanksgiving!

 

Apple Crisp

  • 4 large apples, peeled and sliced
  • 3-5 T. sugar (use more for a sweeter crisp)
  • 1 tsp. cinnamon
  • 1/2 c. plus 2 T. flour, divided
  • 1/2 c. coconut
  • 1/2 c. oatmeal
  • 1/2 c. brown sugar
  • 1/3 c. margarine
Preheat oven to 350 degrees. Mix apples, sugar, cinnamon and 2 T. flour in a large bowl. Pour into an ovenproof baking dish.

Combine 1/2 c. flour, coconut, oatmeal and brown sugar in a bowl. Mix to blend. Melt margarine and pour into flour mixture. Mix to form a crumble. Scatter crumbs over the apples.

Bake for 25-30 minutes or until the top is crisp and golden.

  • Yields: 4-6 servings
  • Preparation Time: 45 minutes
 



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