Thursday, September 10, 2015

Apple Crisp Marathon

One of the things I like best about this time of year is all the fresh fruits and vegetables that are ready to harvest for the the pantry and freezer.  We had our annual 'apple crisp marathon' last night.  We ended up with 12 tins in the freezer----all in the space of 90 minutes.  My husband is always roped in to peeling the apples - which is 75% of the work. We make a good team. Here's the recipe I always use - straight from Betty Crocker (  The apple crisp can be baked right from the freezer ---or thawed first.  The cooking time needs to be adjusted if the crisp is frozen!


medium tart cooking apples, sliced (4 cups)
cup packed brown sugar
cup Gold Medal™ all-purpose flour
cup quick-cooking or old-fashioned oats
cup butter or margarine, softened
teaspoon ground cinnamon
teaspoon ground nutmeg
Cream or Ice cream, if desired


  • 1 Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
  • 2 Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
  • 3 Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

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