Karine: this is Gma Harris’ and makes a 9x13 pan. My kids can’t decide if they would rather have apple crisp or apple pie, so we usually alternate weekly in the fall during apple season.
Grease pan
Spread peeled and sliced apples in the pan. (Vary the number of apples to get what you want. We like the apples so use lots.)
Sprinkle with sugar (optional, we usually don’t)
Sprinkle with a mixture of 2 T lemon juice and ¼ c water.
Sprinkle with cinnamon and nutmeg.
Work together ½ c brown sugar, ½ c sugar, ¾ c flour, and ¼ c margarine/butter. Sprinkle this over the top. Bake for 50-60 minutes at 350° until apples are tender
(Rhubarb crisp is similar. Rhubarb is prepared by washing, chopping. I freeze it in batches large enough to fill a pan. Add sugar to the rhubarb after it is in the pan then cover with the apple crisp topping. Bake and enjoy.)
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