Oct 012004
 
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Tammy: This recipe is a little different than ‘traditional’ apple crisp, but it’s our favorite! Because the topping mixture is crumbly, it doesn’t freeze solid, so it doesn’t need to thaw much. Cooking apples, like Granny Smith, work best in this recipe. A double recipe can be baked in a 9”x13” pan.

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Recipes

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Servings

9

18

27

36

45

54

Makes: 8×8 pan

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Ingredients
Peeled and sliced apples

4 C.

8 C.

12 C.

16 C.

20 C.

24 C.

Caramel ice cream topping

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Cinnamon

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Chopped walnuts or pecans

1/4 C.

1/2 C.

3/4 C.

1 C.

1-1/4 C.

1-1/2 C.

Topping
Flour

1 C.

2 C.

3 C.

4 C.

5 C.

6 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.

Salt

1/2 t.

1 t.

1-1/2 t.

2 t.

2-1/2 t.

1 T.

Beaten egg

1

2

3

4

5

6

On Hand Ingredients
Butter or margarine*

5 T.

10 T.

15 T.

20 T.

25 T.

30 T.

*- 8 T. = 1/2 C. = 1 stick of butter or margarine.

Assembly Directions:
Put the peeled and sliced apples in a bowl. Add the caramel, cinnamon and nuts. Stir to mix well. Set aside. In a separate bowl, stir together the flour, sugar, cinnamon and salt. Add the beaten egg and stir until well combined. The mixture should be crumbly with small pieces.

Freezing Directions:
Put the apple mixture in a one-quart freezer bag. Put the topping mixture in a one-quart freezer bag. Seal, label and freeze both bags.

Serving Directions:
Put the bag with the topping mix in the refrigerator to partially thaw. The bag with the apple mixture can partially thaw on the counter or in the refrigerator. Because the topping mix has a raw egg in it, it MUST thaw in the refrigerator. Dump the partially thawed apples into an 8”x8” baking pan. Melt the butter in the microwave for 30 seconds at 50% power. Dump the partially thawed topping mix on top of the apples, spreading it to cover them. Drizzle the melted butter over the topping. Bake at 375 degrees for 35 minutes. Serve warm with vanilla ice cream, if desired.

Nutritional Info: Caramel Apple Crisp
Per Serving: 273 Calories; 9g Fat (28.9% calories from fat); 3g Protein; 47g Carbohydrate; 2g Dietary Fiber; 21mg Cholesterol; 231mg Sodium.
Exchanges: 1/2 Grain (Starch); 1/2 Fruit; 1-1/2 Fat; 2 Other Carbohydrates.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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