Dutch Apple Crisp Recipes

APPLE CRISP - PERFECT AND EASY

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
• Arrange apple slices evenly in prepared baking dish. Sift flour, sugar, cinnamon, and salt in a bowl. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse cornmeal; sprinkle over apples.
• Bake in preheated oven until topping is golden, 40 to 45 minutes. Cool slightly before serving.

APPLE CRISP

Steps:

• Combine all of the ingredients for the apple mixture in a bowl.
• In another bowl, cut the butter into the flour and stir in the remaining topping ingredients.
• Spray the interior of a camp Dutch oven with cooking spray or wipe with vegetable oil. Spread the apple mixture in the bottom of the camp Dutch oven. Top with the topping mixture. Bake at 350 degrees F by placing 8 coals under the camp Dutch oven and 16 coals on top of the lid. Continue cooking until the apples are cooked and the topping is brown. Serve warm with ice cream or whipped cream.

APPLE CRISP

Steps:

• For the apples: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking dish with butter.
• Arrange the apple slices in the prepared baking dish in an even layer. In a bowl, mix together the granulated sugar, flour, cinnamon and salt. Sprinkle the mixture over the apples, then pour 1/2 cup water over top.
• For the topping: In a separate bowl, mix the flour, oats, brown sugar, baking powder, baking soda and a pinch of salt. Stir while drizzling in the melted butter. Sprinkle the topping in an even layer over the apples.
• Bake until the topping is slightly crisp and golden brown, about 43 minutes. Serve warm or at room temperature on its own, with ice cream or with frozen custard.

DUTCH APPLE-PUMPKIN CRISP

Steps:

• Heat oven to 350°F. Spread apples over bottom of 9-inch glass pie plate. Microwave uncovered on High 4 to 6 minutes or until apples are crisp-tender.
• Meanwhile, in small bowl, toss 3/4 cup flour, the brown sugar, butter and 1/4 teaspoon pumpkin pie spice until crumbly. Set aside.
• In medium bowl, beat remaining ingredients except whipped cream with wire whisk until smooth. Pour over apples. Sprinkle with flour mixture. Bake 30 to 35 minutes or until golden brown and set. Cool 20 minutes. Serve warm with whipped cream.

DUTCH APPLE PIE

Steps:

• In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
• In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
• In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
• Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.

DUTCH OVEN APPLE COBBLER

Steps:

• Preheat oven to 350°. In a 6-qt. Dutch oven, combine apples, 3/4 cup sugar and 1/2 teaspoon cinnamon. In a bowl, whisk flour, brown sugar, remaining 1/4 cup sugar, baking powder, salt and remaining 1/4 teaspoon cinnamon; stir in eggs (mixture will be lumpy). Spoon over apples. Drizzle butter over batter (do not stir). Cover and bake until lightly browned and apples are tender, 45-50 minutes. Serve warm with ice cream, if desired.

DUTCH APPLE CRISP

Steps:

• Toss the apples with lemon juice and put in a casserole dish.
• Combine the dry ingredients for the filling and toss with apples.
• Combine the topping ingredients and sprinkle over the apples.
• Bake at 350 F for 45-50 minutes.

DUTCH OVEN APPLE CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine apples and brown sugar in a large Dutch oven.
• Bake for 30 minutes.
• Combine milk, flour, and oats. Pour mixture over apples and brown sugar.
• Bake for 1 hour. Serve.

MINI APPLE CRISP

Steps:

• HowToStep
• Preheat oven to 350°. Place apple slices in a small greased baking dish. In a small bowl, combine flour, brown sugar and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in oats; sprinkle over apple slices. Bake until apple slices are tender, 35-40 minutes. Serve warm with cream, if desired.

AMISH APPLE CRISP

Steps:

• Place apple mixture in a deep dish pie pan.
• Sprinkle with sugar and cinnamon.
• Mix topping ingredients, EXCEPT the cinnamon and butter, with a fork until blended.
• Sprinkle topping over apples.
• Drizzle melted butter over topping.
• Sprinkle with cinnamon.
• Bake at 375°F degrees for 40 minutes.

EASY PENNSYLVANIA DUTCH APPLE COBBLER

Steps:

• Preheat oven to 350°. In a large bowl, combine sugars, flour, cinnamon and cloves. Add apples and toss to coat. Transfer to a greased 8-in. square baking dish. Dot with butter. , In another bowl, combine flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. In a small bowl, whisk milk and egg; stir into flour mixture just until moistened. Drop by tablespoonfuls over apple mixture. Bake until topping is golden brown and filling is bubbly, 35-40 minutes. Serve warm with ice cream or heavy cream and sprinkle with cinnamon, if desired.