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Sheilas Best Apple Crisp No Oats

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Ingredients

Adjust Servings:
2 lbs cooking apples
1/4 cup water
1/2 cup sugar
1/2 cup light brown sugar (firmly packed)
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon salt (you can be generous unless you decide to substitute salted butter)
3/4 cup flour
1/2 cup unsalted butter

Nutritional information

406.9
Calories
142 g
Calories From Fat
15.8 g
Total Fat
9.8 g
Saturated Fat
40.7 mg
Cholesterol
106.5 mg
Sodium
67.7 g
Carbs
4.2 g
Dietary Fiber
50.2 g
Sugars
2.2 g
Protein
231g
Serving Size

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Sheilas Best Apple Crisp No Oats

Features:
    Cuisine:

    If I doubled the receipt do I double the cooking time?

    • 110 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Sheila’s Best Apple Crisp (No Oats), This is the apple crisp from my childhood (there is no oatmeal in the topping) If I could only pick one dessert to make the rest of my life, this would probably be it Mom always made this in her beautiful copper au gratin pan I bought the same pan when I got married, just so I could make this dessert Originally from the 1966 version of the Woman’s Day Encyclopedia of Cookery , Mom adapted it slightly over the years (with a little help from Cooks Illustrated I think) Cutting the apples into cubes (instead of slices) helps the apples keep the apples firm throughout I have made this with pecans or walnuts I have also made it without nuts I like it best with pecans, but all versions are yummy!! I love it warm or cold You can serve it with ice cream, but I usually only do that for dinner parties , If I doubled the receipt do I double the cooking time?, Add less water than required, apples were mushy and made the whole dish soggy and watery


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    Steps

    1
    Done

    Cut Cold Butter Into Small Cubes. Place in Freezer to Chill Further.

    2
    Done

    Prepare Apples.

    3
    Done

    Peel Apples.

    4
    Done

    Cut an Apple Into Quarters. Cut Out Core. Cut Each Apple Slice One More Time So That There Are 8 Slices.

    5
    Done

    Cube the Apple by Cutting Each Slice the "short" Way 2 or 3 Times. Apple Chunks Should Be No Smaller Than 1 Inch (or They Will Get Too Mushy When Cooking).

    6
    Done

    Cube the Remaining Apples.

    7
    Done

    Put Apples Into an 8 1/2 X 12 Inch Au Gratin Casserole Dish, or an Equivalent Baking Dish (it's Pretty Forgiving).

    8
    Done

    Pour Water Over Apples.

    9
    Done

    Prepare Topping:.

    10
    Done

    in the Food Processor Put the Sugar, Nutmeg, Cinnamon, Salt and Flour. Pulse Until Combined.

    11
    Done

    Remove Butter from Freezer and Put Into Food Processor.

    12
    Done

    Pulse to Blend. Topping Should Be Smaller Than Peas but not as Fine as Cornmeal.

    13
    Done

    Add 3/4 Cups Chopped Pecans Pulse Too Mix.

    14
    Done

    Sprinkle Topping Over Apples Evenly.

    15
    Done

    Cover Dish With Foil.

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    Idalia Cisneros

    Latin cuisine expert infusing her dishes with bold and authentic flavors.

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