Apple Crisp The Neelys Recipes

BUTTERSCOTCH APPLE CRISP

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
• For the filling: Toss the apples, butterscotch chips, brown sugar, flour, cinnamon, allspice, and lemon juice together in a large bowl. Add to the buttered baking dish and dot with butter.
• For the topping: In a separate bowl, combine the flour, sugar, oats, and salt. Blend the butter into the mixture until it forms pea size lumps. Stir in the pecans and sprinkle over the filling.
• Bake until the apples are tender and butterscotch is bubbling, about 45 minutes. Let cool for 5 minutes before serving. Plate with a scoop of butter pecan ice cream on top.

NANA'S APPLE CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place apples in a 9x13 inch baking dish. In a bowl, mix melted butter, flour, sugar, oats, and 1 tablespoon cinnamon to form a crumbly mixture. Sprinkle over apples. Dot with remaining 1/4 cup butter, and sprinkle with remaining 1 tablespoon cinnamon.
• Bake 50 minutes in the preheated oven, until lightly browned and apples are tender.

APPLE CRISP ('THE NEELY'S)

Steps:

• Preheat oven to 350 degrees F.
• For the Filling:
• Mix all the ingredients together. Place into 7 to 8-ounce ramekins.
• For topping:.
• Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.
• Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.

YANKEE APPLE CRISP

Steps:

• Preheat Oven to 375 degrees.Lightly grease or spray a 9x13 pan (pyrex is good) or any other 2 qt baking dish.
• Melt butter in medium pot or bowl, remove from stove or microwave and stir in oats, brown sugar, flour, spices and nuts if using.
• Peel, core and slice apples (thin or a little thicker - I use my corer/peeler/slicer which makes them pretty thin), then place in pan - I like to sprinkle the apples with a little cinnamon.
• Sprinkle crumbs over tops of apples covering as much as possible but a few gaps are ok.
• Bake for 45 minutes, if crumbs start to get too brown before the apples are done, you can float a piece of foil loosely over the top. Apples should be very soft when poked with a thin knife.
• Serve warm or at room temperature, wonderful with fresh whipped cream or vanilla ice cream.
• NOTES:.
• You can use other apples, Granny Smiths are pretty tart but that makes a nice contrast with the sweet topping. You can add a couple of teaspoons of sugar if you think they might be too tart for you or use a combo of apples - you can use your favorites, but avoid ones the go to total mush when baked.
• I often stir 2-3 tsp of flour into to the apples to avoid watery juice in the bottom of the pan after baking.
• I like to use whole wheat pastry flour (not regular whole wheat) for added flavor and nutrition, or a little wheat germ in with the white flour is good too.
• You can use this for other fruits also - sometimes I add in some frozen raspberries or sub peaches for the apples, they like blueberries and raspberries too. Peaches will probably need the extra sugar and flour added to them and a little ground ginger and/or cloves added to the topping is delish!

BUTTERSCOTCH APPLE CRISP

Steps:

• Place apples in a 3-qt. slow cooker. In a large bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples., Cover and cook on low for 5-6 hours or until apples are tender. Serve with ice cream if desired.

FERN'S APPLE CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss apple slices with 1 cup brown sugar, 2 tablespoons flour, and 1 teaspoon cinnamon in the baking dish. Top with 6 tablespoons butter.
• Mix 2 cups flour, oatmeal, 2 cups brown sugar, 1 teaspoon cinnamon, baking soda, baking powder, and salt in a large bowl. Rub in 1 cup butter until mixture is crumbly. Sprinkle over apples.
• Bake in the preheated oven until bubbly and golden brown, about 45 minutes.