Tuesday, September 29, 2009

Apple Crisp


Apple Crisp

4 medium tart cooking apples, sliced (4 cups)
3/4 cup packed brown sugar
1/2 cup Gold Medal® all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Cream or Ice cream, if desired



1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

Purchasing
To ensure recipe success if using a vegetable oil spread, use a spread with at least 65% vegetable oil.

Substitution
Rise to the occasion! Self-rising flour can be used in this recipe.

Variation
If blueberry crisp is your cup of tea, simply use 4 cups fresh or frozen (thawed and drained) blueberries for the apples.

BettyCrocker.Com


(An apple crisp is a must dessert in the Fall or really anytime you want something wholesome and quick!)

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