The October Issue of Chewin' the News from 30 Day Gourmet Freezer Cooking . . .

Chewin'

the News

October 2001

Becky's Apple Crisp

Click here to go to a Printer Friendly Page

Servings:	12	24	36	48	60	72
Ingredients:
Cooking apples; peeled, sliced	8 C.	16 C.	24 C.	32 C.	40 C.	48 C.
Lemon juice	1/2 C.	1 C.	1 1/2 C.	2 C.	2 1/2 C.	3 C.
Flour	1/4 C.	1/2 C.	3/4 C.	1 C.	1 1/4 C.	1 1/2 C.
Sugar	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Cinnamon	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Topping:
Oatmeal	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Flour	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Brown sugar; packed	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Butter/margarine; melted	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.

Assembly Directions:

Mix flour, sugar, and cinnamon in a small bowl. Place the lemon juice in a large bowl. As you peel and slice the apples, place them in the lemon juice and toss to coat well. When all apples have been coated with the lemon juice, pour apple slices into a colander and drain well. In a large bowl, mix drained apple slices and dry mixture. Put apple mixture in a labeled freezer bag or container. Remove excess air, seal and freeze.

Mix topping ingredients and put into quart sized freezer bag.

Freezing and Cooking Directions:

Put both the apple mixture bag and the topping bag into a larger freezer bag. Seal and freeze.

To serve: Thaw apple mixture and topping. Spread apple mixture into a 9x13 pan. Sprinkle topping over apple mixture. Bake uncovered at 400° for 40-45 minutes.

Nanci’s Comments:

My friend, Becky, shared this recipe with me at least 10 years ago. It surprises lots of people that you can freeze apples but it works great! My problem with making pies and apple crisp was always having the apples around and finding the time to peel them. Do a bunch at a time. You’ll be SO glad you did!

<<<<<<< Go to the October Newsletter

30 Day Gourmet

P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com

This site developed and maintained by Nexis Technical Services, Inc.

This page was last updated on Monday, August 04, 2008.