Oops. I forgot about this apple crisp recipe. Oh well, here is another for my collection. Yes, I did take this picture while it was still baking. I modified this from my favorite Southern Living cookbook. It can be used with fresh apples, pears or peaches or with a 21 ounce fruit pie filling (reduce brown sugar 1/4 cup). My Aunt Sue got me this cookbook a long time ago and every recipe turns out great. It is a staple in my kitchen and the first cookbook (and many times the last) that I turn to.
Tonight we are enjoying the beautiful weather by grilling out with Betsy. I have boiled the brats in beer and she will grill them. She's making a salad and providing buns. I'm bringing the dessert. I made this crisp last night and it was so good I'm making it again. I've changed it to make more crisp. My changes are in [brackets].
Quick Fruit Crisp
modified from Southern Living
4 to 5 cups sliced fresh apples, peaches or pears [6-8 large fresh Cortland apples]
1 T lemon juice
2/3 cup packed brown sugar [1 cup]
2 T all-purpose flour [3 T]
1/2 c regular oats, uncooked [3/4 old-fashioned oats]
1/2 t ground cinnamon [1/2 heaping t ground cinnamon, 1/2 t Penzey's Cake Spice]
Dash of salt [1/4 t salt]
1/3 c butter or margarine [1 stick butter]
Place fruit in a lightly greased 8-inch square baking dish; sprinkle with lemon juice. Combine sugar, flour, oats, cinnamon, and salt; cut in butter with pastry blender until mixture resembles coarse crumbs. Sprinkle crumb mixture over fruit. Bake at 350 degrees F for 30 minutes or until fruit is tender and topping is browned. Serve with ice cream, if desired. Yield 6 servings.