The Cookbook


Thursday, August 26, 2010

Miscellaneous Desserts

Double Apple Crisp

Preheat oven to 375º.

For the bottom:

8 lg. apples, cored, peeled and sliced (Granny Smith, Fuji, ½ should be tart, ½ should be sweet)

¾ C. sugar

1 T. lemon juice

½ C. honey

For the Topping:

1 C. flour

½ C. brown sugar, firmly packed

½ tsp. salt

½ C. softened butter

Spray a 9x13” cake pan with Pam. The pan can be metal, glass or disposable foil.

Spread the sliced apples over the bottom of the pan. Sprinkle them with sugar and then the lemon juice.

Measure out the honey (spray measure cup with Pam first). Drizzle the honey over the apples.

Mix the flour, brown sugar and salt together in a small bowl. Use a fork to work in the softened butter, stirring until you have a crumbly mixture.

Sprinkle the topping evenly over the apples in the pan.

Bake at 375º for 30 to 40 minutes, or until the apples are tender when pierced with a fork and the topping is golden brown.

Serve warm with whipped cream, regular cream, vanilla ice cream or cinnamon ice cream.

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