Daughters Apple Crisp Recipes

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CLASSIC APPLE CRISP



Classic Apple Crisp image

This classic apple crisp combines warm gooey cinnamon apples with a buttery brown sugar oat topping. See recipe notes for make ahead & freezing instructions.

Provided by Sally

Categories     Dessert

Time 1h5m

Number Of Ingredients 13

8 medium peeled apples, cut into 1-inch chunks that are 1/4 - 1/2 inch thick (about 10 cups chunks)
1/2 cup (100g) packed light or dark brown sugar
1/4 cup (31g) all-purpose flour (spoon & leveled)
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup (94g) all-purpose flour (spoon & leveled)
3/4 cup (150g) packed light or dark brown sugar
1 teaspoon ground cinnamon
1/2 cup (1 stick; 115g) unsalted butter, cold and cubed
1 cup (80g) old-fashioned whole oats
optional: salted caramel and vanilla ice cream for serving

Steps:

  • Preheat oven to 350°F (177°C). Lightly grease a 9×13 inch baking pan. Any 4 quart baking dish works.
  • Mix all of the filling ingredients together in a large bowl, then spread into the baking pan.
  • Whisk the flour, brown sugar, and cinnamon together in a medium bowl. Cut in the butter using a pastry cutter or fork until the mixture becomes super crumbly. Stir in the oats. Sprinkle over filling.
  • Bake for 45 minutes or until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for at least 5 minutes before serving. Serve warm, room temperature, or cold- plain or with salted caramel and/or vanilla ice cream.
  • Cover leftovers and store in the refrigerator for up to 5 days.

APPLE CRISP



Apple Crisp image

One of the definitive desserts of fall, apple crisp is easy and economical. Test kitchen tip: Empire, Gala, or Braeburn apples are especially good in this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h25m

Number Of Ingredients 9

3/4 cup all-purpose flour, (spooned and leveled)
1/4 cup packed light-brown sugar
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1 cup old-fashioned rolled oats (not quick-cooking)
3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
  • In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.

DAUGHTER'S APPLE CRISP



Daughter's Apple Crisp image

My mom's apple crisp is the best in all of Texas, honest! I tweaked it slightly, though, and now I spend less time in the kitchen and more time catching up with my spry 92-year-young mother. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings.

Number Of Ingredients 10

2 cans (21 ounces each) apple pie filling
2 tablespoons butter
TOPPING:
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/2 cup cold butter, cubed
1 large egg, lightly beaten
Vanilla ice cream, optional

Steps:

  • Place pie filling in an 11x7-in. baking dish; dot with butter. Combine flour, sugar, baking powder and nutmeg in a large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in egg just until moistened; sprinkle over filling., Bake, uncovered, at 375° for 40-45 minutes or until topping is golden brown and filling is bubbly. Serve warm, with ice cream if desired. ,

Nutrition Facts : Calories 391 calories, Fat 14g fat (8g saturated fat), Cholesterol 55mg cholesterol, Sodium 216mg sodium, Carbohydrate 68g carbohydrate (41g sugars, Fiber 2g fiber), Protein 2g protein.

DAUGHTER'S APPLE CRISP RECIPE



Daughter's Apple Crisp Recipe image

My mom's apple crisp is the best in all of Texas, honest! I tweaked it slightly, though, and now I spend less time in the kitchen and more time catching up with my spry 92-year-young mother. -Joan Hallford, North Richland Hills, Texas

Provided by @MakeItYours

Number Of Ingredients 10

2 cans (21 ounces each) apple pie filling
2 tablespoons butter
TOPPING:
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
1/2 cup cold butter, cubed
1 egg, lightly beaten
Vanilla ice cream, optional

Steps:

  • Place pie filling in an 11-in. x 7-in. baking dish; dot with butter. Combine flour, sugar, baking powder and nutmeg in a large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in egg just until moistened; sprinkle over filling.
  • Bake, uncovered, at 375° for 40-45 minutes or until topping is golden brown and filling is bubbly. Serve warm with ice cream if desired.
  • Yield: 9 servings.
  • Originally published as Daughter's Apple Crisp in Simple & Delicious
  • February/March 2013, p55

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