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Cook'n with Betty Crocker 
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Apple Crisp |
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Serves: 6 Print this RecipePrep: 20 min; Bake: 30 min Leftover apple crisp makes a great breakfast treat. Serve it with a dollop of plain yogurt. 4 medium-tart cooking apples (Greening, Rome, Granny-Smith), sliced (4 cups) 3/4 cup packed brown sugar 1/2 cup all-purpose flour 1/2 cup quick-cooking or old-fashioned oats 1/3 cup butter or stick margarine, softened 3/4 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg Cream or ice cream, if desired 1. Heat oven to 375°. Grease bottom and sides of square pan, 8 X 8 X 2 inches, with shortening. 2. Spread apples in pan. Mix remaining ingredients except cream; sprinkle over apples. 3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with fork. Serve warm with cream. *Self-rising flour can be used. **Spreads with at least 65% vegetable oil can be used. Choosing the Right Apple Many types of freshly harvested apples are available in late summer through the fall; others are available most of the year. Some are sweet, some are tart and some are better for baking than others. The recipes in this chapter work well with Newtown Pippin, Rome, Greening and Granny Smith varieties, and suitable apple types are listed in the recipes. NUTRITION FACTS: Calories 310 (Calories from Fat 100); Fat 11g (Saturated 7g); Cholesterol 25mg; Sodium 80mg; Carbohydrate 54g (Dietary Fiber 4g); Protein 2g % DAILY VALUE: Vitamin A 8%; Vitamin C 4%; Calcium 4%; Iron 8% DIET EXCHANGES: Not Recommended Blueberry Crisp: Substitute 4 cups fresh or frozen (thawed and drained) blueberries for the apples. Rhubarb Crisp: Substitute 4 cups cut-up rhubarb for the apples. From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Apple Dumplings Baked Apples Strawberry Shortcakes Chocolate-Dipped Strawberries Pineapple Upside-Down Cake Gingerbread Boston Cream Pie Hot Fudge Sundae Cake Chocolate Mousse Brownie Dessert TOASTING NUTS, COCONUTS AND SESAME SEEDS Hot Chocolate Soufflé TIPS FOR CHEESECAKES Turtle Cheesecake New York Cheesecake Cream Puffs Bread Pudding with Whiskey Sauce Tiramisu Ladyfingers English Trifle Baked Custard Rich Chocolate Custard Creamy Stirred Custard Raspberry Stirred Custard Chocolate Mousse Crème Brûlée Rice Pudding Vanilla Pudding Orange Bavarian TIPS FOR MERINGUES Meringue for 9-Inch Pie Meringue Shell Lemon Meringue Torte Cherry-Berries on a Cloud TIPS FOR ICE CREAM Vanilla Ice Cream Fresh Lemon Sherbet Fresh Berry Frozen Lemonade Sorbet TIPS FOR DESSERT SAUCES Hot Fudge Sauce Glossy Chocolate Sauce Divine Caramel Sauce Butterscotch Sauce Lemon Sauce Raspberry Sauce Orange Sauce Sweetened Whipped Cream DESSERT BASICS LEARN WITH BETTY--BEATING WHIPPING CREAM MICROWAVING BAKED APPLES BAKING IN A WATER BATH BEATING EGG WHITES STOP THE SPATTER |
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