| APPLE CRISP Preheat oven to 350 F. Recipe requires one 4 quart casserole baking dish. 6 cups apples-cored, peeled and sliced into ¼ thin wedges ¼ cup honey or brown sugar ½ teaspoon ground allspice ¼ teaspoon ground nutmeg 1 cup water 2 tablespoons corn starch ¼ cup lemon juice Mix all ingredients except lemon juice together in a large sauce pan. Bring to a boil, stirring constantly for one minute. Turn off the heat, and stir in lemon juice. Cover and allow the filling to remain on the burner as it cools so it can steam until you are ready to use it. After you have prepared the topping, pour apples into an un-greased two quart glass casserole dish. Do not use aluminum as the filling will turn dark where it comes in contact with the metal. Topping: ¾ cup brown sugar, packed 1/3 cup melted margarine ¾ cup white flour ½ cup quick-cooking rolled oats ¼ teaspoon baking soda ½ teaspoon salt Mix all ingredients together and cut with two knifes crisscrossed together or mash with a fork until it resembles coarse crumbs. Sprinkle evenly over the top of the apple mixture. Bake 15 minutes in the oven at 350 F until topping is lightly browned. Spoon out individual portions and serve hot with a scoop of vanilla ice cream. Note: You can substitute fresh peaches for apples or use two quarts of any canned or bottled pie filling as desired. |
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