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Apple Crisp

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Topping:
1/3 C. flour
¼ C. firmly packed brown sugar
¼ C. Mansmith’s Cinnamon Stuff
¼ tsp. salt
¾ C. coarsely chopped pecans or walnuts
¼ C. butter, cut into small pieces
Filling:
6 C. McIntosh apples, peeled, cored & thinly sliced
1 tsp. grated lemon rind
2/3 C. granulated sugar
2 Tbsp. cornstarch

 

Preheat oven to 375º. Butter 2 quart baking dish. Combine dry topping ingredients. With a pastry blender or fork, cut in the butter until the mixture is crumbly. Set aside. Combine the apples and lemon rind in a large bowl. Mix together sugar and cornstarch in a small bowl. Add apples and toss to mix. Spoon fruit into prepared baking dish and sprinkle with topping mixture. Bake at 375º oven for 40-45 minutes or until fruit is tender. Cover top with foil if it browns too quickly. Serve warm with ice cream.