Several weeks ago, some readers requested recipes for “Apple Crisp,” and this week I received two of them from Fredonne Chapman, of Craig. Fredonne has submitted recipes to the col
¾ cup flour
1 cup sugar
1 stick butter, softened
Sliced, peeled apples
Preheat oven to 350 degrees. Use a pastry blender to mix all but the apples. Grease a pie pan. Slice apples into the pan. Cover with topping, patting as you go. Sprinkle with cinnamon. Bake at 350 degrees for 30 to 40 minutes. (Fredonne doubles the topping and uses a 9x13-inch pan.) Serve warm or cold with ice cream.
— Recipe submitted by Craig resident Fredonne Chapman
umn previously. Thanks much, Fredonne.
Fredonne wrote that their family favorite is “Apple Crunch.”
She received the recipe years ago from her friend, Ellen McMichael, who once lived here.
Fredonne said the recipe is a “bit different.”
To make “Apple Crunch”, you will need: 3/4 cup flour, 1 cup sugar, pinch salt, 1 stick butter (softened), cinnamon, and sliced, peeled apples.
Preheat the oven to 350 degrees.
Use a pastry blender to mix all but the apples. Grease a pie pan. Slice apples into the pan; then cover with topping, patting as you go. Sprinkle with cinnamon.
Bake at 350 degrees for 30 to 40 minutes.
Note: Fredonne doubles the topping and uses a 9-by-13-inch pan. She said the leftovers aren’t as crunchy but still are yummy. She serves warm or cold with ice cream.
This recipe sounds easy and wonderful. I have to buy apples, and then I’m going to try it.
The second of Fredonne’s recipes is for “Microwave Apple Crisp.”
For this one you’ll need: 6-8 medium apples, peeled and sliced (8 cups); 3/4 cup packed brown sugar (divided); 1/2 cup flour (divided); 3/4 cup quick-cooking oats; 1 teaspoon ground cinnamon; and 1/2 cup cold butter or margarine.
Toss apples with 1/4 cup brown sugar and 2 tablespoons flour; place in a greased microwave-safe deep dish pie plate.
In a bowl, combine the oats, cinnamon and remaining brown sugar and flour. Cut in butter until crumbly; sprinkle over apples. Cover with waxed paper. Microwave on high for 10 to 12 minutes or until the apples are tender.
A note: Fredonne underlined “waxed paper” in the directions.
The recipe serves eight.
Fredonne said to serve the apple crisp with whipped cream, ice cream or thick country cream, all of which are yummy on top.
Fredonne said both apple recipes are a good finale to a delicious pork dinner!
If you have recipes that you’d like to share, call me at 824-8809 or write to me at P.O. Box 415, Craig, CO 81626. Thanksgiving is just around the corner!
Copyright Diane Prather, 2009.