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Leftover apple crisp makes a great breakfast treat. Serve it with a dollop of plain yogurt.
4 medium-tart cooking apples (Greening, Rome, Granny-Smith), sliced (4 cups)
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or stick margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Cream or ice cream, if desired
1. Heat oven to 375°. Grease bottom and sides of square pan, 8 X 8 X 2 inches, with shortening.
2. Spread apples in pan. Mix remaining ingredients except cream; sprinkle over apples.
3. Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with fork. Serve warm with cream.
*Self-rising flour can be used.
**Spreads with at least 65% vegetable oil can be used.
Choosing the Right Apple
Many types of freshly harvested apples are available in late summer through the fall; others are available most of the year. Some are sweet, some are tart and some are better for baking than others. The recipes in this chapter work well with Newtown Pippin, Rome, Greening and Granny Smith varieties, and suitable apple types are listed in the recipes.
Blueberry Crisp: Substitute 4 cups fresh or frozen (thawed and drained) blueberries for the apples.
Rhubarb Crisp: Substitute 4 cups cut-up rhubarb for the apples.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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