Meals Matter

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Contributed By: rebelita80
Betty Crocker Cookbook

Classic, simple, tasty apple crisp.

Ingredients

4 Medium tart cooking apples (Greening, Rome, Granny Smith), sliced (4 cups)

3/4 cup Packed brown sugar

1/2 cup All-purpose flour*

1/2 cup Quick-cooking or old-fashioned oats

1/3 cup Butter or stick margarine, softened**

3/4 tsp Ground cinnamon

3/4 tsp Ground nutmeg

Cream or ice cream, if desired

Preparation

1. HEAT oven to 375*. GREASE bottom and sides of square pan, 8 x 8 x 2 inches, with shortening.

2. SPREAD apples in pan. MIX remaining ingreadients except cream; SPRINKLE over apples.

3. BAKE about 30 minutes or until topping is golden brown and apples are tender when pierced with fork. SERVE warm with cream.

*Self-risisng flour can be used.

**Spreads with at least 65% vegetable oil can be used.

BLUEBERRY CRISP: Subsitute 4 cups fresh or frozen (thawed and drained) blueberries for the apples.

RHUBARB CRISP: Substitute 4 cups cut-up rhubarb for the apples.

Cook's Notes

I like to use my grandma's canned apples from the farm. Delicious and easy! Leftover apple crisp makes a wonderful breakfast treat. Serve it with a dollop of yogurt.

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