Apple Crisp

In Virginia the apples are flowing in all colors, sizes , and shapes. It’s that time again! Apple bakes of all kinds. Hope you enjoy this great apple crisp recipe.

Ingredients
6 tart apples
3/4 cup sifted flour
1 cup sugar
1/8 tsp. salt
1/4 tsp. ground cloves
6 T butter
1/2 tsp. cinnamon
1/4 chopped nuts (optional)
2 tsp. lemon juice


Directions
Preheat oven to 350°. Peel, core and slice the apples into a bowl. Add 1/2 cup of the sugar, spices, and lemon juice. Mix lightly and pour into a buttered 1 1/2 quart casserole. Blend the remaining sugar, flour, salt and butter to a crumbly consistency. Add the nuts and sprinkle over the apple mixture.

Bake 45 minutes until apples are tender and the crust is nicely browned. Serve with ice cream. 6 servings.

Recipe by Peggy Rice
Co-Founder of Plow & Hearth

Visit Plow & Hearth and enjoy their many savings. They have free shipping now for their fall wreaths.

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15 thoughts on “Apple Crisp

  1. Wow, this recipe sounds great. I will have to try it for my school breakfast when it is our team’s turn to treat. They will love this one.
    Thanks Sara and Peggy of PLOW & HEARTH

  2. I just got a bushel of apples. I have a pot of apple sauce in the making as I write. I will have to save some of the apples for this tasty treat. Thanks!

  3. Rena after your pot of applesauce is done you will have to make yourself a nice applesauce cake. Take one cup of butter, 2 cups of sugar, 4 eggs, 1 and 1/2 cups applesauce, 2 teaspoons soda dissolved in cold applesauce, 3 cups of flour, 3 teaspoons of cinnaman, 1 teaspoon nutmeg, and 1/4 teaspoon clove mix together, 1 and 1/2 cups walnut and 1/2 pound raisins and a pinch of salt. Cream butter and sugars and add eggs one at a time. Gradually add applesauce. Add flour ingrediants a cup at a time, add nuts and raisins. Blend well. bake in tube pan at 350 for 1 hour or until toothpick comes out clean

  4. Connie, your applesauce cake sounds wonderful. I hope your sister bakes and remembers her friends. We always enjoy seeing you on The Daily Lily.

  5. OH Connie you have just made my husbands day….when he was a teenager he lived near a very nice womand who was his mothers friend and she used to bake applesauce cake and this sounds like the receipe she used…..only she would omit the raisins for him…..(I like them)….thanks Connie…looking forward to seeing you again on the Daily Lily….Do you know a zucinni bread receipe?….dj

  6. Dorothy I think you may like this receipe, and you can add a cup of raisins if you like raisins.

    PINEAPPLE ZUCCHINI BREAD

    3 eggs
    1 c. oil
    2 c. sugar
    1 tsp. vanilla
    2 tsp. soda
    1 tsp. salt
    3 c. flour
    1 1/2 tsp. cinnamon
    3/4 tsp. nutmeg
    1/2 tsp. baking powder
    2 c. shredded zucchini
    1 (8 1/2 oz.) can crushed pineapple, drained
    1 c. nuts

    Beat eggs, add oil, sugar and vanilla. Mix well. Add remaining ingredients (mix dry first, then add.) Pour into greased and floured bread pans. (Makes 2 large or 24 cupcakes) Bake at 350 degrees for 45-60 minutes. Depending on pan size.

  7. If anyone has a really good banana bread receipe that is really moist and would like to share it with a close relative it would be greatly appreciated (Rena).

  8. Here goes that really moist banana bread recipe:

    3 large bananas, mashed
    1 cup sugar
    1 egg
    1 1/2 cup flour
    l/4 cup melted butter (real butter)
    1 teaspoon baking soda
    1 teaspoon salt
    1/2 cup chopped nuts

    Combine all ingredients; mix well. Pur into greased loaf pan. Bake in preheated 325-degree oven for one hour. Delicious served hot with butter. May be frozen for later use.

  9. All these recipes sound good and the nutrition in the apples, bananas, zucchini is a definite plus! Can’t wait to try some of them.

  10. I was right, I could smell apples baking through the phone. Debi delivered me a hot apple crisp before she went to work today. It is outstanding?
    What kind of apples did you use Debi? Many thanks,

  11. I used Crispin, a greenish/yellow apple. I read where it is a cross between a Golden Delicious and an Indo. It has a nice eating flavor and supposed to be good for baking also.

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