Apple or Cherry Crisp
from 3/29/00:
I absolutely LOVE apple crisp. I just made it again, for the first time in years, last week. Yum Yum. The only cookbook that I have been able to find it in out of my collection. Is the Betty Crocker's 40th Anniversary Edition Cookbook. This doesn't have a crust on the bottom. Although I am thinking you could maybe finely smash some graham crackers and mix with butter and a little sugar and form it into the bottom of the pan for a easy crust.
Here is the Apple Crisp recipe with the Cherry Crisp version added on the bottom.
APPLE CRISP
4cups sliced tart apples (about 4 medium)
2/3 to 3/4 cup packed brown sugar
1/2 cup all-purpose flour(*self-rising flour can be used in this recipe)
1/2 cup oats
1/3 cup margarine or butter, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Heat oven to 375 degrees. Grease square pan, 8x8x2 inches. Arrange apples in pan. Mix remaining ingredients. Sprinkle over apples. Bake about 30 minutes or until topping is golden brown and apples are tender. Serve warm and, if desired, with cream or ice cream. 6 servings: 290 calories per serving.
CHERRY CRISP:
Substitute 1 can (21 ounces) cherry pie filling for the apples and use the lesser amount of brown sugar. 325 Calories per serving.
I used a glass pie dish last week and it worked fine. Hope that this helped. :)
Marie Jablonski