Apple Crapple Recipes

APPLE CRAPPLE

Steps:

• Preheat oven to 375.
• Add apples to a gallon sized plastic bag and splash with lemon juice. Seal the bad and shake the lemon and apples to coat.
• Open and add in the sugar, cornstarch, cinnamon and salt. Seal and shake again.
• Pour Apple mixture in to a 9x9 baking dish.
• In a bowl, mix together all the ingredients for the topping (bown sugar, GF flour blend, GF oats, Almond meal and cinnamon.
• Melt butter in a sauce pan.
• Drizzle melted butter over topping mixture and stir around until it resemble pebbles.
• Spread topping evenly over the apples.
• Place dish in the oven and bake for around 45 minutes (until apples are soft and the topping in golden brown and crunchy.
• Let sit out on counter 10 minutes (DO NOT TENT) and serve with vanilla ice cream.

APPLE SCRAPPLE RECIPE RECIPE

Steps:

• In a skillet, cook the sausage and onion until sausage is not longer pink and onion is tender. Remove from skillet with a slotted spoon; set aside. Reserve 2 tablespoons drippings in skillet. Add butter, apple, thyme, sage and pepper to drippings; cook over low heat for 5 minutes or until apple is tender. Remove from the heat; stir in sausage and onion mixture. Set aside. In a heavy saucepan, bring 2 cups water to a boil. Combine cornmeal, salt and remaining water; stir into boiling water. Return to a boil, stirring constantly. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Stir in the sausage mixture. Pour into a greased 8-in. x 4-in. loaf pan. Cover and chill 8 hour or overnight. Slice 1/2 in. thick. Sprinkle both sides of slices with flour. Fry in a buttered skillet until browned on each side. Serve with syrup. Yield: 6-8 servings.

AMISH APPLE SCRAPPLE

Steps:

• In a large skillet, cook sausage and onion over medium-high heat until sausage is no longer pink and onion is tender. Remove from skillet; set aside., Discard all but 2 tablespoons drippings. Add 2 tablespoons butter, apple, thyme, sage and pepper to drippings; cook over low heat until apple is tender, about 5 minutes. Remove from heat; stir in sausage mixture. Set aside., In a large heavy saucepan, bring 2 cups water to a boil. Combine cornmeal, salt and remaining water; slowly pour into boiling water, stirring constantly. Return to a boil. Reduce heat; simmer, covered, for 1 hour, stirring occasionally. Stir in sausage mixture. Pour into a greased 8x4-in. loaf pan. Refrigerate, covered, for 8 hours or overnight., Slice 1/2 in. thick. Sprinkle flour over both sides of each slice. In a large skillet, heat remaining butter over medium heat. Add slices; cook until both sides are browned. Serve with syrup.