Mock Apple Crisp Recipes

MOCK APPLE CRISP

Steps:

• Add the chopped zucchini to a large pot. Pour the lemon juice in, and gently toss to combine.
• Cook the zucchini, stirring often for 15-20 minutes- until they're soft, tender, and have gone from white to resembling cooked apple slices.
• Once cooked stir in the sugar, cinnamon, nutmeg, and cloves. Let the mixture simmer for roughly 2 minutes, just until the apple slices are infused with the flavors.
• Taste it and see, but the zucchini mixture will now look & taste like apple pie filling. Transfer the filling to a waiting 8x8 dish.
• To a large mixing bowl add the flour, oats, sugar, and crackers. Stir them all together to evenly combine.
• Drizzle the butter evenly out over top. Stir again to evenly combine.
• Spread the crumble topping evenly out over top of filling. Make sure to get it to the edges, and try your best to make sure it covers all of the filling.
• Bake the zucchini crisp at 375 degrees for 30-35 minutes.
• Remove it from the oven, and let the dish rest for at least 5 minutes.
• Spoon the crisp into bowls, and serve topped with scoops of vanilla ice cream.

MOCK APPLE CRISP

Steps:

• Combine Profile Maple & Brown Sugar or lightly crushed Profile Cinnamon Crisp cereal and 1 tsp. butter until butter is blended with the crumbs.
• Sprinkle the crumb topping over the jicama and continue to bake for another 10 minutes; until jicama is tender and crumb topping is golden brown and bubbly.

ZUCCHINI COBBLER

Steps:

• Preheat oven to 375°. Spray a casserole dish with non stick cooking spray; set aside.
• Combine flour, sugar, cinnamon, and salt in a mixing bowl. Cut in butter until crumbly.
• Press about 1/3 of the mixture into prepared pan. Bake for 12 minutes.
• Bring cubed zucchini and lemon juice to a boil in a large pan. Reduce heat and simmer for 8-10 minutes, or till crisp tender. Stir in sugar, cinnamon, and nutmeg.
• Cover and simmer 5 minutes. (Mixture will be thin.)
• Spoon zucchini mixture over the baked crust; sprinkle with reserved crumb mixture.
• Bake for an additional 40-45 minutes, or till golden brown.
• Serve warm with a scoop of vanilla ice cream.

MOCK APPLE CRISP

Steps:

• Prepare Caramel Sauce. In a 10-inch skillet, melt butter over medium heat. Stir in sugar and cinnamon. Stir in apple slices. Cook, uncovered, for 8 to 10 minutes or until apple slices are tender and slightly brown, stirring occasionally.
• Place cooked apple slices in serving bowls. Top evenly with crushed cookies. Drizzle Caramel Sauce over top. If desired, serve with sweetened whipped cream. Makes 8 servings. Caramel Sauce
• In a heavy medium saucepan combine whipping cream, butter, brown sugar, and corn syrup. Bring to boiling over medium-high heat, whisking occasionally. Reduce heat to medium. Boil gently for 3 minutes more. Remove from heat. Stir in vanilla. Let sauce cool for 15 minutes. Cover and chill any leftovers for up to 2 weeks. (If chilled, let stand at room temperature for 1 hour before serving).

MOCK APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a saucepan over medium high heat, combine the water, sugar and cream of tartar; bring to boil.
• Drop in whole crackers and boil for 5 minutes. Pour mixture into pie shell; sprinkle with cinnamon and lemon juice.
• Mix together the crushed crackers, brown sugar, cinnamon and butter; sprinkle over pie filling.
• Bake for 15 minutes and reduce heat to 375 degrees F (190 degrees C) and continue to bake for 15 to 20 minutes longer. Serve warm.

BEST APPLE CRISP

Steps:

• Heat oven to 375°F. Grease bottom and sides of 8-inch square pan with shortening.
• Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
• Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

MOCK APPLE PIE

Steps:

• Place bottom pastry in a 9-in. pie plate. Layer crackers in shell; set aside. In a small saucepan, combine remaining ingredients; bring to a boil. Carefully pour over crackers (filling will be very thin). Cool for 10 minutes. Cut lattice strips from remaining pastry; place over filling. Seal and flute edges. Bake at 400° for 25-20 minutes or until golden brown.

ZUCCHINI CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Mix zucchini, white sugar, lemon juice, cinnamon, and nutmeg in a large bowl. Pour mixture into baking dish.
• Combine brown sugar, oats, and flour in another bowl. Cut in margarine until mixture resembles coarse crumbs; sprinkle over zucchini.
• Bake in preheated oven until bubbly and zucchini is tender, 40 to 45 minutes.

MOCK APPLE CRISP (RITZ)

Steps:

• Preheat oven to 425 and butter a 2 quart casserole.
• For Filling: Combine water, white sugar, and cream of tartar in a saucepan and bring to a boil. Simmer for 5 minutes stirring occasionally.
• Roughly break 30-40 Ritz crackers into buttered casserole, scatter evenly. Pour sugar mixture over crackers. Sprinkle with cinnamon and lemon juice.
• For Topping: Mix together 20 crushed Ritz crackers, brown sugar, cinnamon, and butter until crumbly. Sprinkle over filling.
• Bake 10 minutes at 425. Reduce heat to 375 and continue to bake 15-20 minutes longer or until topping is golden brown and filling is no longer jiggly. Serve warm with vanilla ice cream or whipped topping.

ZUCCHINI APPLE CRISP

Steps:

• Place zucchini and lemon juice in a large saucepan. Cover and cook over medium heat, stirring occasionally, until zucchini is tender, about 15 minutes. Add nutmeg, sugar and cinnamon; blend until sugar dissolves. Remove from the heat. Pour into a greased 13x9-in. baking pan. , For topping, combine brown sugar, flour, oats and butter until crumbly. Sprinkle over zucchini. Bake at 375° for 50 minutes or until topping is golden brown. Serve warm with whipped cream or ice cream if desired.

MOCK APPLE CRISP (GLUTEN & SUGAR FREE)

Steps:

• Preheat oven to 350°.
• Combine crust ingredients in a medium bowl, cutting in the margarine until mixture resembles coarse crumbs; add vanilla and mix gently.
• Press 1/2 of dough evenly on bottom and 1/4-inch up sides of an 8x8-inch glass baking dish.
• Bake until slightly browned, about 10 minutes. Cool on wire rack.
• Meanwhile, combine zucchini and lemon juice in a pot and simmer until just barely cooked, about 2-3 minutes. Remove from heat, add stevia, cinnamon and nutmeg and let cool.
• Spoon cooled zucchini mixture over crust and sprinkle the remaining crust mixture on top.
• Bake for 45 minutes.