A Variety of Apple Crisps & 1 Pineapple Crisp Recipe

[UKGuy]

( Recipes by DomesticGoddess )

 

Apple Crisp

 

4 c. peeled, cored, sliced apples

( like Granny Smith or Golden Delicious )

1 Tbsp. lemon juice

1/3 c. all-purpose flour

2/3 c. firmly packed brown sugar

3/4 tsp. ground cinnamon

3/4 c. quick oats

1/3 c. butter, melted

vanilla ice cream ( optional )

 

Place sliced apples in a greased 8x8-inch baking pan.

Sprinkle with lemon juice.

In a bowl, combine flour, brown sugar, cinnamon and oats.

Add melted butter; mix until crumbly.

Sprinkle over apples.

Bake at 375 degrees for 25-30 minutes,

or until apples are tender, and top is golden brown.

Serve warm, with vanilla ice cream.

Serves 4.

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Apple-Raspberry Crisp

 

1 c. packed brown sugar, divded

1 Tbsp. all-purpose flour, plus 1/2 c. flour

 

2 1/2 lbs. ( 5 large ) Granny Smith Apples, peeled, cored

and thinly sliced

1 c. frozen unsweetened raspberries, thawed

1/2 c. ( either ) old-fashion, or quick oats

1 1/2 tsp. ground cinnamon

1/4 tsp. salt

6 Tbsp. butter, melted

vanilla ice cream ( or ) Cool Whip Whipped Topping

 

Preheat oven to 350 degrees.

In a large bowl, mix 1/2 c. brown sugar and 1 Tbsp. flour.

Add the sliced apples, and frozen raspberries; toss to coat.

Transfer to a greased 8x8-inch square baking pan.

In a medium-size bowl, mix oats, cinnamon, salt,

1/2 c. brown sugar, and remaining 1/2 c. flour.

Add melted butter; stir until crumbly.

Sprinkle oat topping evenly over fruit filling.

Bake 55 minutes.

Cool to 1 1/2 hours.

Serve warm ( at room temp. )

Serve with vanilla ice cream, or Cool Whip.

Serves 6.

 

I entered this recipe in a contest.

It was selected as one of the runner-ups, and was submitted in a cookbook.

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Cran-Apple Crisp

 

8 c. peeled and thinly sliced apples

( use either Golden Delicious or Granny Smith )

1/2 c. cranberries, fresh or frozen, coarsley chopped

1/3 c. light brown sugar, packed

1/4 c. golden raisins

1 Tbsp. cornstarch

1 Tbsp. frozen apple juice concentrate, thawed

2/3 c. quick-cooking oats

3 Tbsp. whole-wheat flour

1/4 c. light brown sugar, packed

1/4 tsp. ground cinnamon

2 Tbsp. frozen apple juice concentrate, thawed

 

In a large bowl, combine the first 6 ingredients.

Toss to coat, and mix well.

Spray the inside of a 2 1/2-quart casserole baking dish,

with a non-stick vegetable cooking spray.

Add the apple mixture to the casserole baking dish.

 

In a small bowl, combine the oats, wheat flour, sugar and

cinnamon; mix well.

Add the apple juice; stir until moist and crumbly.

Sprinkle the oats mixture evenly over the apple mixture.

Bake ( uncovered ) in a 375 degree oven for 30 minutes.

 

Remove from oven, cover loosely with aluminum foil.

Return to oven, and bake 15 minutes more, or until bubbly and golden brown.

Serve warm. Serves 6.

 

This recipe is from a fat-free cookbook.

Calories: 178 Fat: 0.7 grams Fiber: 4 grams Sodium: 7 mg

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Cranberry Apple Crisp

 

3 c. baking apples, peeled, cored and sliced

2 c. fresh or frozen cranberries

1 c. sugar

3 Tbsp. flour

 

Topping:

1 1/2 c. quick-oats

1/2 c. flour

1/2 c. packed brown sugar

1/2 c. butter, melted

1/4 c. chopped pecans

 

Combine apples, cranberries, sugar and flour.

Por into a greased 11x7-inch baking pan.

In a bowl, mix topping ingredients until crumbly;

sprinkle over apple mixture.

Bake at 350 degrees for 50-55 minutes.

Serves 5-6.

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Pineapple Crisp

 

A different kind of "crisp" dessert.

I reheat leftovers in the microwave.

 

2 (20 ounce) cans crushed pineapple, drained well

1 cup all-purpose flour

1 cup packed dark brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

1 egg, slightly beatened

1/2 cup butter, melted

1 teaspoon ground cinnamon

vanilla ice cream

 

Preheat oven to 350 degrees.

Firstly, drain the pineapple well, before assembling this recipe together.

Spread the drained, crushed pineapple, in a 9x9-inch nonstick square baking pan.

In a medium-sized bowl, add the flour, sugar, baking powder, salt and egg; mix until well combined and crumbly.

Spoon mixture evenly over the pineapple.

Pour the melted butter over the crumb mixture.

Sprinkle the cinnamon evenly over the crust.

Bake for 40 to 45 minutes.

Serve warm with lots of vanilla ice cream.

Makes 7-8 servings.