You are here: Seasoned Cooking » All Issues » October 2002 Issue » This Article » Page 2
October 2002 Issue
An Apple a Day
by Patty Waage
Table of Contents | Single-page view

Related Sites

Crab Broker Inc.

Premium seafood from Alaska, Australia and the Pacific Northwest delivered right to your door!

Carolina Country Cooking

Real Southern Recipes, Free Cookbooks, Facts, And Fiction From The Blue Ridge Mountains Of North Carolina

DIANA Ingredients

Diana Ingredients est le spécialiste des ingrédients végétaux, carnés et acides aminés.

Recipe Source (formerly SOAR)

Recipe Source (formerly the Searchable Online Archive of Recipes) is the place to find recipes! Over 70,000 recipes are on file at this site.

DietPower Nutritional Software

The world's best nutritional software. The only program that learns your metabolism. Turn your computer into a personal nutritionist. Free download

Pine-Apple Crisp

For Filling:
  • 3 medium Granny Smith apples, peeled and cored
  • 3/4 cup pineapple preserves
  • 2 tablespoons all-purpose flour
For Topping:
  • 2/3 cup flake coconut
  • 1/2 cup quick or old fashioned oats
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/3 cup butter or margarine, melted
  • 1/4 cup whole almonds, chopped
  • Vanilla ice cream (optional)
Preheat oven to 375 degrees. For the filling, slice apples into thin rings, then cut rings into quarters. Combine pineapple preserves and flour in mixing bowl. Add apples, tossing to coat evenly. Pour into bottom of a 9-inch pie plate or similar shallow baking dish. For crumb topping, combine coconut, oats, brown sugar and flour in a mixing bowl. Microwave butter on high for 1 minute and add to chopped almonds. Add butter and almonds to topping ingredients; mix well. Sprinkle topping evenly over apple mixture. Bake 30-35 minutes or until apples are tender and topping is golden brown. Cool slightly. Serve warm with ice cream, if desired.
  • Yields: 6 servings
  • Preparation Time: 45 minutes


Apple Brown Betty

  • 4 cups coarse fresh bread crumbs
  • 1/2 cup (1 stick) butter, melted
  • 4 Fuji apples, peeled, cored and thinly sliced
  • 1/3 cup brown sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped fresh ginger or 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 3 tablespoons dry sherry (optional)
  • Whipped cream for serving (optional)
Heat oven to 375° F. Lightly butter a 2-quart casserole or baking dish. Stir together bread crumbs and butter; set aside.

Combine apples, brown sugar, lemon juice, ginger, and cinnamon, mixing until well blended. To assemble brown betty, spread 1 cup of buttered bread crumbs in bottom of casserole; top with one third of apple mixture. Sprinkle 1 tablespoon sherry over apple layer, if desired. Spread another cup bread crumbs and top with half of remaining apples and another tablespoon sherry. Make third layer of one cup of bread crumbs and top with remaining apples and sherry. Spread remaining bread crumbs on top of apples.

Cover with foil and bake 30 minutes; uncover and bake 30 minutes longer. Cool until warm and serve with whipped cream, if desired.

  • Yields: 6 servings
  • Preparation Time:1 hour and 15 minutes


Easy As Pie Apple Cake

From the StrainedPeas website.
  • 1 box yellow cake mix
  • 2 eggs
  • 21 oz. can apple pie filling
Mix all ingredients until well combined. Bake in greased 9x13 cake pan for 30 min at 350F degrees or until done. Top with favorite frosting if desired.
  • Yields: 8-10 servings
  • Preparation Time: 35 minutes

Previous Page Next Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.