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Apple Crisp
  • 4 cups sliced, pared, cored baking applies, about 4 medium
  • 2/3 to 3/4 brown sugar, packed
  • 1/2 cup sifted flour
  • 1/2 cup rolled oats
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/3 cup soft butter
  • 1/2 cup chopped walnuts (optional)
Place sliced apples in 8 inch square baking dish. Blend the remaining ingredients until crumbly, then spread over apples. Bake at 375° until apples are tender and topping is golden brown, about 30 to 35 minutes. Serve warm with ice cream or whipped cream. For Peach Crisp - use fresh or canned peaches and use minimum sugar. For Rhubarb crisp - use fresh or frozen sliced rhubarb and increase sugar to 1 cup. Photo courtesy Jeffrey W
Provided by:
Penne Murphree, former cotton & wheat producer

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