Apple Crisp

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I have quite a few bags of sliced apples in my freezer from last fall. I decided to make apple crisp yesterday.

Slice 6-7 apples. Add 1/2 cups of sugar, 2 Tbsp. flour, 2 tsp. cinnamon, a dash of nutmeg and a 1/4 tsp. of salt. Transfer to 9" x 13" pan.
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In a bowl, cut together with a pastry cutter 1 cup rolled oats, 1/2 tsp. salt, 1/2 cup of margarine, and 1 cup of brown sugar.
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Sprinkle on top of the apples.
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Bake at 375 degrees for 40 minutes.
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Enjoy!

Comments

  1. TraciMay 22, 2008 at 7:49 AM

    Now that looks good!!! Can almost smell those apples.... so what kind of apple do you like to use for your crisp?

    ReplyDelete
  2. TerriMay 22, 2008 at 8:39 AM

    Traci,

    I like Empire or Rome apples. They hold up well to freezing and are nice and tart for pies.

    ReplyDelete
  3. ElizabethdMay 22, 2008 at 8:51 AM

    Terri I made a similar dish with fresh rhubarb last night...delicious!

    ReplyDelete
  4. TerriMay 22, 2008 at 8:56 AM

    Oooh, I love rhubarb, Elizabeth. That sound delcious!

    ReplyDelete
  5. TerriMay 22, 2008 at 11:05 AM

    Oops, meant to say delicious!

    ReplyDelete
  6. Debbie JMay 22, 2008 at 1:16 PM

    I love apple crisp and what a great way to use your provisions! That kielbasa and sausage looks GOOD too!

    ReplyDelete
  7. AnonymousMay 22, 2008 at 1:46 PM

    Oh that does look yummy ~ I wish you lived just a little closer so I could come for a visit! :)

    Blessings,

    Sharon

    ReplyDelete
  8. TerriMay 22, 2008 at 1:52 PM

    Thanks ladies!

    Sharon, come on over (or up I should say) - LOL!

    ReplyDelete
  9. AnonymousMay 22, 2008 at 4:50 PM

    Oh yummy! I'm going to try this! Thanks Terri!

    Love, Tina :)

    ReplyDelete
  10. TerriMay 22, 2008 at 5:30 PM

    Thank you Tina. Let me know if you do try it and how it turns out.

    ReplyDelete
  11. AnonymousMay 22, 2008 at 11:01 PM

    Terri, when you and Jenni and Denna come to stay I expect you to bring that with you!!! LOL...That looks wonderful...and like I might even be able to do it ;)
    Laura in VA

    ReplyDelete
  12. DianneMay 23, 2008 at 2:58 PM

    Yummy! Save me some, I'll be right over!!! Oh, do you have any vanilla ice cream to go with that?

    ReplyDelete
  13. Aprille RobertsMay 24, 2008 at 10:58 PM

    Terri, my husband is a produce manager and I shop ONLY his department! :0) I don't think he carries Empire apples. I know he carries the Romes, but I usually don't buy those. Do you think Fuji or maybe even granny smith would do well, or would they be too tart? Also, do you have to do anything special when you freeze the apples, or just slice and bag? I know after you slice you're supposed to put lemon juice on them to keep them from browning, but didn't know if you have to do that when freezing. And one more thing (sorry!), I don't have a pastry cutter, is that a necessity? Can I do it a different way?

    ReplyDelete
  14. TerriMay 25, 2008 at 6:58 AM

    Aprille, I honestly think any kind of apple would do. I like the tarter and firmer apples because I think they hold up better to the cooking and don't turn to mush. However, use whatever you want.

    I fill a large mixing bowl with cold water and add about 2 tsp. lemon juice. Then I slice enough apples for one pie (about 7-8) and as I'm done peeling and slicing, I add them to the water. Then I take them out of the water and drain them in a colander and then put them in a freezer bag. I squeeze as much air as possible out of the bag.

    Sometimes they do form some ice crystals on top but overall they stay pretty good in the freezer.

    ReplyDelete

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