Apple Crisp

Apple desserts are among my favorites.  There is something about apples cooked in brown sugar and cinnamon that is crazy good . . . and the smell from the oven while it is baking is intoxicating!

This recipe comes from Taste of Home, one of my favorite food websites.

Ingredients

• 1 cup all-purpose flour
• 3/4 cup rolled oats
• 1 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter, softened
• 4 cups chopped peeled apples
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 teaspoon vanilla extract
• Vanilla ice cream, optional

Directions

Preheat oven to 350°. 

In a large bowl, combine first four 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. 

Yield: 8 servings.

Source:  Taste of Home

Originally published as Apple Crisp in Country February/March 1993, p47

Apple-Cinnamon Shortcakes

The aroma of apples and cinnamon 

baking in the oven is intoxicating!

INGREDIENTS

2 cups all-purpose flour
2 tablespoons plus 2 teaspoons sugar, divided
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup heavy whipping cream
1/2 cup plus 4 teaspoons melted butter, divided


FILLING

1/4 cup butter, cubed
4 large tart apples, peeled and sliced
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg



Directions

Combine flour, 2 tablespoons sugar, baking powder, cinnamon and salt in a large bowl. 

in a small bowl Combine cream and 1/2 cup butter in a small bowl and stir into dry ingredients just until moistened.

Drop dough by 1/4 cupfuls onto a greased baking sheet 2 inches apart. 

Brush on remaining butter and sprinkle with remaining sugar. 

Bake at 375° for 18-20 minutes or until golden brown. 

Cool slightly.


Filling:

Melt butter in a large skillet. 

Add apples and saute until tender. 

Stir in brown sugar, cinnamon and nutmeg. 

Split warm shortcakes in half horizontally, top bottom halves with apple mixture and replace tops. 

Serve immediately. 

Yield: 8 servings.



Nutritional Facts

1 shortcake with 1/3 cup filling equals 496 calories, 30 g fat (19 g saturated fat), 91 mg cholesterol, 449 mg sodium, 54 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Apple-Cinnamon Shortcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p133

Source 

Apple Crisp Muffins

3/4 cup milk
1/2 cup vegetable oil
1 egg
2 cups flour
1/3 cup sugar
1 tsp baking powder
½ tsp. salt
1 medium apple, pared and copped
1/2 tsp cinnamon

Crisp:
2/3 cup brown sugar
1/2 cup flour
1/2 cup oats
1/3 cup margarine
3/4 tsp cinnamon

Heat oven to 400.

Grease muffin pan.

Beat milk, oil and egg. Add apples. Stir in
flour, sugar, baking powder, salt and cinamon, all at once, until flour is
moistened.

Divide into muffin tray.

Mix the crisp ingredients together,
generously top each muffin with the crisp mixture.

Bake about 18-20 minutes.

(makes 1 dozen)