We're Here To Help With All Those Apples!

Emergency Recipes For Overly Ambitious Apple Pickers from the October, 2000 Issue of Cooking Light Magazine. Our Grandma Ann's Recipe for Apple Sauce is MUCH Better and EASIER than Martha Stewart's!

Caramel Apple Crisp

1/2 c flour
1/4 c sugar
1/2 c light brown sugar
1/4 c chilled butter, cut in small pieces
1/2 c coarsely broken peanut brittle
7 c sliced peeled apples
1/3 c fat-free caramel sundae syrup

1. Preheat oven to 375.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and sugars in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Add peanut brittle; toss well.
3. Combine apples and syrup in a bowl, toss well. Spoon apple mixture into a 8 inch square baking dish or a 1 1/2 quart casserole. Sprinkle with crumb mixture. Bake at 375 for 45 minutes or until golden brown. Yield: 9 servings. Calories 222, fat 6.2 g, Protein 1.2g, carb 41.8g, fiber 1.9g.

Amaretto Apple Crisp

1/2 c flour
1/4 c sugar
1/4 c packed light brown sugar
1/4 c chilled butter cut into small pieces
3 T. slivered almonds, toasted
7 c Rome, Braeburn, Cortlands or Delicious apples
1/3 c amaretto

1. Preheat over to 375.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and sugars in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Add almonds; toss well.
3. Combine apple and amaretto in a bowl; toss well. Spoon apple mixture into a 8 inch square baking dish or a 1 1/2 quart casserole. Sprinkle with crumb mixture. Bake at 375 for 45 minutes or until golden brown. Yield: 9 servings. Calories 204, fat 6.5 g, Protein 1.3g, carb 32.5g, fiber 2g

Cranberry-Orange Apple Crisp

1/4 c flour
1/4 c sugar
1/4 c packed light brown sugar
1/4 c cornmeal
1/4 c chilled butter cut into small pieces
1 c fresh or frozen cranberries
7 c Rome, Braeburn, Cortlands or Delicious apples
2 T sugar
2 t grated orange rind
3 T orange juice

1. Preheat oven to 375.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal and sugars in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly.
3. Combine apples and remaining ingredients in a large bowl; toss well. Spoon apple mixture into a 8 inch square baking dish or a 1 1/2 quart casserole. Sprinkle with crumb mixture. Bake at 375 for 45 minutes or until golden brown. Yield: 9 servings. Calories 183, fat 5.5 g, Protein .9, carb 34.6g, fiber 2.1g

Maple Walnut Apple Crisp

1/3 c flour
1/2 c packed light brown sugar
1/3 c regular oats
1/4 t cinnamon
1/4 c chilled butter
3 T chopped walnuts
7 c sliced peeled Rome apples
1/4 c maple syrup
1/2 t cinnamon

1. Preheat oven to 375.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, oats and cinnamon in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Stir in walnuts.
3. Combine apples and remaining ingredients in a large bowl; toss well. Spoon apple mixture into a 8 inch square baking dish or a 1 1/2 quart casserole. Sprinkle with crumb mixture. Bake at 375 for 45 minutes or until golden brown. Yield: 9 servings. Calories 208, fat 7.1 g, Protein.8, carb 36.5g, fiber 2.3g

Banana Coconut Crisp

1/2 c flour
1/4 c sugar
1/4 c packed light brown sugar
1/4 c chilled butter
1/3 c flaked sweetened coconut
7 c Braeburn, Cortland or Rome apples
3/4 c diced ripe banana
1/4 c apricot or peach preserves
3 T orange juice
1. Preheat oven to 375.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugars, in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Stir in coconut.
3. Combine apples and remaining ingredients in a large bowl; toss well. Spoon apple mixture into a 8 inch square baking dish or a 1 1/2 quart casserole. Sprinkle with crumb mixture. Bake at 375 for 45 minutes or until golden brown. Yield: 9 servings. Calories 216, fat 6.7 g, Protein 1.2, carb 40.3g, fiber 2.4g

Grandma Ann's Apple Sauce (This is really great stuff and you can freeze it flat in zip lock bags!)

Quarter 10 or 15 apples and put in pot with 1 c water. (Don't core or peel them. Everything is left in the food mill after you turn the handle and you throw that away. The peels make the apple sauce pink!) Boil for 15 or 20 minutes until the apples are mushy. Put a food mill over a bowl and place a few spoonfuls of apples in and turn the handle. Season with cinnamon if desired and put into zip lock bags and place in freezer. You'll thank yourself for doing this all year long. It's easy, fast, delicious (kids love this stuff), sugar free and full of vitamins.

Spicy Autumn Crisp

9 Gingersnap cookies
1/4 c sugar, 1/4 c packed light brown sugar
2 T flour
1/4 c chilled butter cut into small pieces

3 1/2 c chopped peeled Rome or Delicious apples
3 1/2 c coarsely chopped, peeled, Bartlett or Bosc pears
1/2 c chopped dates or golden raisins
1/4 c molasses
3/4 t cinnamon
1/2 ginger
1/8 t nutmeg
1/8 t cloves
1. Preheat oven to 375.
2. Topping. Place cookies in food processor, pulse 10 times or until coarse crumbs form to measure 1/2 cup. Combine cookie crumbs, sugars, and flour in a medium bowl, cut in the butter with a pastry blender or 2 knives until mixture is crumbly.
3.Filling. Combine apples and remaining ingredients in a large bowl, toss ell. Spoon apple mixture into a 8 inch square baking dish or a 1 1/2 quart casserole. Sprinkle with crumb mixture. Bake at 375 for 45 minutes or until golden brown. Yield: 9 servings. Calories 246, fat 6.9 g, Protein 1.3, carb 47.9g, fiber 2.7g