Quickie Apple Crisp 1958 Recipes

OLD FASHIONED EASY APPLE CRISP

Steps:

• Preheat oven to 350 F degrees. Butter an 8x8 baking dish, or spray with non-stick cooking spray. Set aside.
• In a mixing bowl, add chopped apples, granulated sugar, 3/4 tsp of the cinnamon and lemon juice. Stir to combine, then transfer to prepared baking dish.
• In a separate mixing bowl, add topping ingredients (brown sugar, oats, flour, 1 tsp cinnamon, salt, and diced cold butter). Use a pastry cutter to cut the butter into the oat mixture, using a slight downward twisting motion, until mixture resembled pea-sized crumbs. Alternatively, you can use two forks or even your hands to cut butter into the mixture.
• Spread topping over apples in baking dish, and gently pat to even it out. Bake 40-50 minutes, until golden brown and bubbly.
• Serve warm and enjoy!

QUICKIE APPLE CRISP (1958)

Steps:

• Preheat oven to 375°F.
• Combine brown sugar, crumbs, cinnamon, nutmeg and butter.
• Mix until crumbly.
• Place apples in a greased 11"x7" baking dish.
• Sprinkle with lemon juice.
• Spread sugar mixture over top.
• Bake 25-30 minutes, or until apples are tender.
• Serve warm, with whipped cream or ice cream.

QUICK & EASY APPLE CRISP

Steps:

• Toss apples with lemon juice, sugar, and cinnamon; turn into an 8x8" baking pan that has been lightly coated with no-stick cooking spray; dot with butter.
• Cut together flour, brown sugar, and butter until crumbly; sprinkle evenly over apples.
• Bake at 350° for 30-40 minutes until apples are tender; serve warm with vanilla ice cream or fresh whipped cream.
• VARIATION: This recipe can be made diabetic-friendly by substituting Splenda for the granulated sugar and substituting 1/2 cup Splenda for 1/2 cup of the brown sugar - the remaining 1/2 cup of brown sugar is still used.