Apple Crisp Recipes

[NancyR]

I made apple crisp last week with Royal Gala apples just because that was what I had handy and thought they were VERY tasty. They are a pretty good apple just to eat plain also.

[Emily Catherine Horton]

I made the Amaretto Apple Crisp last weekend, and it was fabulous, only I substituted Frangelico (my favorite liquer) for the Amaretto because I was out of it. I might suggest to anyone experimenting with different liquers, depending on your taste for new twists on a hit recipe.

Emily

[andreajackson]

Has anyone made the spicy apple crisp? I think that it looks delicious but I haven't had a chance to make it yet and I was wondering if anyone else had tried it.

[Grace]

I made the Amaretto Apple Crisp yesterday. It was just ok. I could barely taste the amaretto at all, and I was worried when it called for 1/3 cup, as I don't like the taste of alcohol. But like I said, I couldn't even taste it, so if I ever made this again, I'd definitely use a lot more amaretto (and I used the good stuff - DiSaronno). Anyhow, there are SOOOO many good CL apple pie recipes (Streusel Apple pie, Blue Ribbon Apple pie, etc.), that this crsip was just so boring, that my husband even told me to toss what was left in the dish tonight because he didn't want to bother eating it! Oh well, I bought bananas so I could try the banana coconut one....sounds weird, but everyone has raved, that my curiosity is piqued!!

[LiorahJane]

I made the Amaretto Apple Crisp last week and the Maple Walnut Apple Crisp this week. I serve them both with Healthy Choice vanilla ice cream (they really don't pay me to advertise) and it is DELICIOUS. Both recipes were so easy to follow. Only question- in the Maple Walnut recipe- why Rome apples? They were mushier than my favorite Golden Delicous. Has anyone tried the Maple Walnut recipe with apples other than Rome?

[lindrusso]

I made the maple-walnut crisp with Jonathan apples as they did not even carry Rome apples in the grocery store I was in. They seemed just right - not too sweet, not to tart and not too mushy. I don't cook apples very often, so I had no idea what apples to substitute, so I asked a lady standing near the apple display and she was kind enough to point me in the right direction!

[This message has been edited by lindrusso (edited 10-15-2000).]

[jjf]

i made the maple walnut apple crisp last night. it was sooooo good. the topping was very crunchy, which i love. the maple with the apples - just delicious. we had some healthy choice vanilla ice cream with it. i can't wait to have the left overs tonight. probably my favorite apple crisp ever.

i didn't use rome apples - can't remember what i had, but it obviously worked.
i also substitued pecans for walnuts. yum!

jen

[Shelly]

Is the Blue Ribbon Apple pie a past CL recipe, and if not, which thread is it posted on? I looked at a couple other threads and didn't see it...........Thanks! http://www.cookinglight.com/bbs/smile.gif

[Joyce]

Made the Autum Crisp (I think this is the spicy one) last week using dates and Granny Smith apples. We could eat this for weeks on end its so good. This weekend will try Christine's apple torte.

[misstapioca]

I have made 3 of the apple crisps. The Maple walnut, the cranberry orange and the Spicy autumn crisp. they were all very yummy and unique in thier each own way.

[KimKelly]

This recipe doesn't really answer Liorah's question, but I made it yesterday and it was wondreful! I saw it on Emeril a couple of nights back. I did decrease the water listed as it just seemed too much when I was making it (I think I didn't add the right amount of apples either!) but it turned out wonderful Thought I would share.

Kim

APPLE AND OATMEAL CRISP

Recipe courtesy Emeril Lagasse, 2000

1 1/2 cups water
1 1/2 cups (packed) light brown sugar
1/2 stick butter, melted
2 tablespoons plus 1 1/2 cups flour
1/2 teaspoon salt
1 1/4 teaspoons cinnamon
3/4 teaspoon nutmeg
2 1/2 pounds cooking apples, cored and cut into wedges
1 1/2 cups oatmeal
1 stick butter, cut into small pieces and at room temperature
12 (1 cup) plastic containers with a lids

Preheat the oven to 350 degrees F. In a mixing bowl, combine the water, 3/4 cup brown sugar, melted butter, 2 tablespoons of the flour, salt, 1 teaspoon of cinnamon, and 1/2 teaspoon of grated nutmeg, whisk until smooth. Place the apples in a 9 by 2-inch glass baking dish (10 cup) and pour the liquid sugar mixture over the apples. Mix well. In a mixing bowl, combine the remaining 3/4 cup brown sugar, remaining 1/4 teaspoon cinnamon, remaining 1/4 teaspoon nutmeg, 1 1/2 cups flour, oatmeal, and butter. Using your fingers, work the mixture together until it resembles a coarse crumb-like mixture. Sprinkle the oatmeal topping over the top of the apple mixture. Bake for 1 hour, or until the apples are tender and the crust is golden. Remove from the oven and cool completely. Place a spoonful of the crispy into each serving container and cover tightly with a lid. Pack with the lunch.

Yield: 10 to 12 servings


Show # EM1D56

[Pat]

The Blue Ribbon Apple Pie is delicious!

Here is the recipe. Hope you enjoy it as much as we do. IMHO the apple crisps do not taste nearly as good as this.

* Exported from MasterCook *

Blue-ribbon Apple Pie

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup chilled butter or stick margarine -- cut into small
pieces
1/4 cup vegetable shortening
1/2 teaspoon cider vinegar
5 tablespoons ice water -- (5 to 7)
Filling:
2 cups thinly sliced peeled Granny Smith or -- Pippin, or Crispin (about 1 pound)
other tart apple such as Newtown
2 cups thinly sliced peeled Braeburn or other
all-purpose apple such as Empire (about 1
pound)
1 cup thinly sliced peeled Rome or other firm
baking apple such as Baldwin or Winesap
(about 1/2 pound)
1 cup thinly sliced peeled McIntosh or other
tender apple such as Gravenstein or
Jonathan (about 1/2 pound)
1 tablespoon fresh lemon juice
1/2 cup granulated sugar
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
Cooking spray
2 teaspoons fat-free milk
1 tablespoon granulated sugar

1. To prepare crust, lightly spoon 2 cups flour into dry measuring cups; level
with a knife. Combine with 1/2 teaspoon salt in a bowl; cut in butter and
shortening with a pastry blender or 2 knives until mixture resembles coarse
meal. Add vinegar and enough ice water, 1 tablespoon at a time, tossing with a
fork until dough is moist. Divide dough in half. Gently press each dough half
into a 4-inch circle on heavy-duty plastic wrap, and cover with additional
plastic wrap. Roll one half of dough, still covered, into a 12-inch circle;
chill. Roll other half of dough, still covered, into an 11-inch circle;
chill.

2. Preheat oven to 450 degrees.

3. To prepare filling, combine apples and lemon juice in a large bowl. Combine
1/2 cup granulated sugar, brown sugar, 3 tablespoons flour, cinnamon, and 1/4
teaspoon salt. Sprinkle over apple mixture, tossing well to combine.

4. Remove 1 sheet of plastic wrap from the 12-inch circle; fit dough,
plastic-wrap side up, into a 9-inch pie plate coated with cooking spray,
allowing dough to extend over edge of plate. Remove top sheet of plastic wrap.
Spoon apple mixture into crust. Remove 1 sheet of plastic wrap from the
11-inch circle, and place dough, plastic-wrap side up, on top of apple
mixture. Remove top sheet of plastic wrap. Press edges of dough together; fold
edges under, and flute. Cut 6 (1-inch) slits into top of pastry using a sharp
knife. Brush top and edges of pie with milk; sprinkle with 1 tablespoon
granulated sugar. Place pie on a baking sheet; bake at 450 degrees for 15
minutes. Reduce oven temperature to 375 degrees (do not remove pie from oven).
Bake an additional 45 minutes or until golden (shield crust with aluminum foil
if it gets too brown). Cool on a wire rack. Yield: 10 servings (serving size:
1 wedge).

NUTRITIONAL INFORMATION:
CALORIES 282 (30% from fat); FAT 9.4g (sat 4g, mono 2.8g, poly 1.6g); PROTEIN
3g; CARB 47.6g; FIBER 2g; CHOL 13mg; IRON 1.5mg; SODIUM 226mg; CALC 16mg

Source:
"Cooking Light YEAR: September 1999 PAGE: 144"

- - - - - - - - - - - - - - - - - - -

Per serving: 211 Calories (kcal); 5g Total Fat; (23% calories from fat); 3g Protein; 38g Carbohydrate; 0mg Cholesterol; 163mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates

NOTES : The judges liked this pie because of the variety of apples used, ranging in
flavor from sweet to tart and in texture from tender to crisp. If you prefer
other kinds or can't find one of these, mix and match to your taste.

[pdplish]

I tried the Maple Walnut recipe this w/e and I found that it was watery. I didnot use Rome aples but a mixture of rome, delicious, and whatever. Maybe next time I'll add a little flour to dry it up. Otherwise I thought it tasted great!