Mock Apple Crisp Recipes

MOCK APPLE CRISP

Steps:

• Prepare Caramel Sauce. In a 10-inch skillet, melt butter over medium heat. Stir in sugar and cinnamon. Stir in apple slices. Cook, uncovered, for 8 to 10 minutes or until apple slices are tender and slightly brown, stirring occasionally.
• Place cooked apple slices in serving bowls. Top evenly with crushed cookies. Drizzle Caramel Sauce over top. If desired, serve with sweetened whipped cream. Makes 8 servings. Caramel Sauce
• In a heavy medium saucepan combine whipping cream, butter, brown sugar, and corn syrup. Bring to boiling over medium-high heat, whisking occasionally. Reduce heat to medium. Boil gently for 3 minutes more. Remove from heat. Stir in vanilla. Let sauce cool for 15 minutes. Cover and chill any leftovers for up to 2 weeks. (If chilled, let stand at room temperature for 1 hour before serving).

ZUCCHINI CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Mix zucchini, white sugar, lemon juice, cinnamon, and nutmeg in a large bowl. Pour mixture into baking dish.
• Combine brown sugar, oats, and flour in another bowl. Cut in margarine until mixture resembles coarse crumbs; sprinkle over zucchini.
• Bake in preheated oven until bubbly and zucchini is tender, 40 to 45 minutes.

WINNING APPLE CRISP

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 4 ingredients. Cut in butter until crumbly. Press half into a greased 2-1/2-qt. baking dish or a 9-in. square baking pan. Cover with apples. , In a small saucepan, combine the sugar, cornstarch, water and vanilla. Bring to a boil; cook and stir 2 minutes or until thick and clear. Pour over apples. Sprinkle with remaining crumb mixture. , Bake 60-65 minutes or until apples are tender. Serve warm, with ice cream if desired.

ZUCCHINI COBBLER

Steps:

• Preheat oven to 375°. Spray a casserole dish with non stick cooking spray; set aside.
• Combine flour, sugar, cinnamon, and salt in a mixing bowl. Cut in butter until crumbly.
• Press about 1/3 of the mixture into prepared pan. Bake for 12 minutes.
• Bring cubed zucchini and lemon juice to a boil in a large pan. Reduce heat and simmer for 8-10 minutes, or till crisp tender. Stir in sugar, cinnamon, and nutmeg.
• Cover and simmer 5 minutes. (Mixture will be thin.)
• Spoon zucchini mixture over the baked crust; sprinkle with reserved crumb mixture.
• Bake for an additional 40-45 minutes, or till golden brown.
• Serve warm with a scoop of vanilla ice cream.

MOCK APPLE CRISP

Steps:

• Add the chopped zucchini to a large pot. Pour the lemon juice in, and gently toss to combine.
• Cook the zucchini, stirring often for 15-20 minutes- until they're soft, tender, and have gone from white to resembling cooked apple slices.
• Once cooked stir in the sugar, cinnamon, nutmeg, and cloves. Let the mixture simmer for roughly 2 minutes, just until the apple slices are infused with the flavors.
• Taste it and see, but the zucchini mixture will now look & taste like apple pie filling. Transfer the filling to a waiting 8x8 dish.
• To a large mixing bowl add the flour, oats, sugar, and crackers. Stir them all together to evenly combine.
• Drizzle the butter evenly out over top. Stir again to evenly combine.
• Spread the crumble topping evenly out over top of filling. Make sure to get it to the edges, and try your best to make sure it covers all of the filling.
• Bake the zucchini crisp at 375 degrees for 30-35 minutes.
• Remove it from the oven, and let the dish rest for at least 5 minutes.
• Spoon the crisp into bowls, and serve topped with scoops of vanilla ice cream.

KETO APPLE COBBLER

Steps:

• Pre-heat 350
• Boil the whole chayote with enough water to cover them.
• Cook the chayote squash for about 25 30 minutes. They should still be firm but cooked through.
• Allow the chayote squash to cool. Peel and slice the now cooled chayote into 1/4 inch slices.
• Place the cooled chayote into a medium-size bowl.
• To the chayote add the cinnamon, ginger, nutmeg, spices, sugar substitute, cream of tartar, and lemon juice. Combine well.
• In a baking dish 9X9 baking dish that has been greased well with butter add the chayote filling.
• Dot the filling with 2 tablespoons of sliced butter.
• Create the cobbler crust by combining almond flour, coconut flour, baking powder, salt, and 3 tablespoons of sugar substitute.
• Using a pastry cutter or by hand-cut in the thinly sliced cold butter into the dry ingredients. Mix until crumbly and resembles coarse cornmeal.
• Next, add the eggs and combine well but do not over mix. Set aside.
• Top the "apple" cobbler with the crumb crust. Make sure to break up the crust topping into small pieces and evenly distribute.
• Bake in the oven at 350 degrees until hot and bubbly for 35-40 minutes.
• Serve warm or cold.
• Combine the confectioner's sugar substitute, heavy whipping cream, vanilla extract, a pinch of salt.
• Stir until well combined.
• Drizzle on top of the warm cobbler.

ZUCCHINI CRISP (APPLE CRISP)

Steps:

• ZUCCHINI MIXTURE:.
• In a large saucepan, over medium-low heat, cook zucchini and lemon juice for 15-20 minutes until zucchini is tender.
• Add sugar, cinnamon and nutmeg and cook for a minute more.
• Remove from heat and let sit.
• CRUST MIXTURE:.
• For crust, mix flour, and sugar in a large bowl.
• Cut in cold butter until mixture resembles pea size coarse crumbs.
• Stir 1/2 cup of the flour mixture into zucchini and mix well.
• Press 1/2 of remaining crust mixture into a greased 15x10 jelly roll pan.
• Spread zucchini mixture over crust in pan.
• Crumble remaining crumb mix over zucchini and sprinkle with the 1 teaspoon cinnamon.
• Bake at 375°F for 35-40 minutes.

ZUCCHINI APPLE CRISP

Steps:

• Place zucchini and lemon juice in a large saucepan. Cover and cook over medium heat, stirring occasionally, until zucchini is tender, about 15 minutes. Add nutmeg, sugar and cinnamon; blend until sugar dissolves. Remove from the heat. Pour into a greased 13x9-in. baking pan. , For topping, combine brown sugar, flour, oats and butter until crumbly. Sprinkle over zucchini. Bake at 375° for 50 minutes or until topping is golden brown. Serve warm with whipped cream or ice cream if desired.

SPICY MOCK APPLE RINGS

Steps:

• Mix 2 cups water (or amount needed to cover the zucchini) and pickling lime together in a nonreactive bowl. Place the zucchini slices in a large (at least 1-gallon) glass jar or large crock, and pour the lime mixture over the zucchini. The solution should completely cover the zucchini. Cover the jar with plastic wrap, and allow to stand for 24 hours. Drain the zucchini slices in a colander in the sink; thoroughly wash the glass jar. Rinse the zucchini slices very well under running water to rinse away all the lime, and place the slices back into the jar. Cover with fresh cool water, allow to stand for 2 to 3 hours, and drain away the water. Rinse again.
• Place the zucchini slices into a large pot, and stir in 1 cup vinegar, the alum, food coloring, and 2 more cups water (or enough water to cover the zucchini slices). Bring to a boil over medium heat, reduce heat to low, and simmer the zucchini slices for 2 hours. Drain the zucchini slices, and discard the liquid.
• Place the zucchini slices back into the glass jar. Mix together 1 cup of vinegar, 3 more cups of water, the sugar, cinnamon sticks, and red hot candies in a saucepan over medium heat. Bring to a boil, and stir until the sugar and candies dissolve. Pour the syrup over the zucchini slices. Allow the zucchini to stand covered for 24 hours. Drain, and reserve the syrup. Bring the syrup to a full rolling boil in a saucepan over medium heat.
• Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the zucchini slices into the hot, sterilized jars, and pour the hot syrup into the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 20 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

MOCK APPLE CRISP

Steps:

• Combine Profile Maple & Brown Sugar or lightly crushed Profile Cinnamon Crisp cereal and 1 tsp. butter until butter is blended with the crumbs.
• Sprinkle the crumb topping over the jicama and continue to bake for another 10 minutes; until jicama is tender and crumb topping is golden brown and bubbly.

MOCK APPLE CRISP (RITZ)

Steps:

• Preheat oven to 425 and butter a 2 quart casserole.
• For Filling: Combine water, white sugar, and cream of tartar in a saucepan and bring to a boil. Simmer for 5 minutes stirring occasionally.
• Roughly break 30-40 Ritz crackers into buttered casserole, scatter evenly. Pour sugar mixture over crackers. Sprinkle with cinnamon and lemon juice.
• For Topping: Mix together 20 crushed Ritz crackers, brown sugar, cinnamon, and butter until crumbly. Sprinkle over filling.
• Bake 10 minutes at 425. Reduce heat to 375 and continue to bake 15-20 minutes longer or until topping is golden brown and filling is no longer jiggly. Serve warm with vanilla ice cream or whipped topping.

MOCK APPLE CRISP

Steps:

• 1. Spread tomatoes on a greased baking pan.
• 2. Mix brown sugar & cinnamon, sprinkle over tomatoes.
• 3. Dot with 1 tbs butter.
• 4. Pour juice over top.
• 5. In a bowl combine flour, oats , salt,baking soda and sugar.
• 6. Stir in melted butter to make a crumbly mixture.
• 7. Spread evenly over tomatoes.
• 8. Bake in a 350* oven until lightly browned.