Sunday, February 12, 2012

Southern Apple Crisp

I came across this Betty Crocker recipe when looking for something to make as a dessert for last night's Family Board Game night. 

As with most recipes I find, I altered the recipe some... such as, three apples I knew would not be enough to feed the eight of us (two of which are hungry teenage boys). 

So instead I doubled the recipe + some. I used a 9x13 pan and probably 9 apples. The other ingredients I doubled. Here's the amounts I used.

Ingredients/Directions for Filling:
9 medium apples (I used fuji)
1 C granulated white sugar
1/2 C packed light brown sugar
3 tsp cinnamon

Peel, core and dice up apples - place right into 9x13 nonstick cake pan. Sprinkles sugars and cinnamon on top and mix well.  Begin to preheat oven to 300 degrees.

Ingredients/Directions for Topping:
2 pouches Betty Crocker Oatmeal Cookie mix
1 C butter, melted
1 tsp cinnamon

Melt butter. Add cookie mix and cinnamon to butter - mix well. Add half of topping (squeeze between hands to create larger "crumble" like top) to top of apples.

Bake at 300 degrees for 1/2 hour.

Add remaining topping and put back in oven for another 20 minutes. Crisp should be bubbling and topping browned. Let cool slightly before serving (Also good cold the next morning)

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