4 c. apples, pared, cored and sliced

2 c. plums, pitted and sliced (or peaches)

1/2 c. butter, melted and divided

1/2 c. brown sugar, divided

1 tbsp. lemon juice

1 tbsp. flour

3/4 tsp. cinnamon, divided

1 c. rolled oats

1/4 c. nuts, chopped

1/4 tsp. ground ginger

Preheat oven to 375 degrees. In large bowl, combine 1/4 cup melted butter, 1/4 cup brown sugar, lemon juice, flour and 1/2 teaspoon cinnamon. Add apples and plums, toss to coat well. Place in an 8″ x 8″ x 2″ baking pan. In a small bowl, combine oats, remaining butter, brown sugar, walnuts, cinnamon and ginger. Sprinkle over fruit. Bake 30 minutes until fruit is tender and topping is crisp and brown.

1 box yellow cake mix

1 stick butter

1 can apple pie (or cherry) filling

Spoon apple or cherry pie filling in 8×10 cake pan. Sprinkle dry cake mix over top. Cover completely.

Melt butter in saucepan or microwave. Spoon over entire top of cake mix. Spread with butter knife gently.

Bake in a 350 degree oven untill browned, about 20 to 25 minutes.

Let completely cool.

Can be served with cool whip or vanilla ice cream on top.

3/4 c. old fashioned rolled oats

3/4 c. firmly packed light brown sugar

1 tsp. cinnamon

1/2 tsp. salt

1/2 c. (1 stick) unsalted butter, cut into bits & softened

1 c. walnuts, toasted lightly, cooled & chopped

3 lb. Gravenstein or other tart apples, peeled & sliced

2 tbsp. fresh lemon juice

3 tbsp. sugar

Combine the flour, the oats, brown sugar, cinnamon and salt in a bowl. Add the bits of butter to this mixture and blend until it resembles coarsely ground meal. Stir in the walnut bits.

In another bowl, toss the apple slices with the lemon juice and sugar. Turn the apple mixture into a buttered 10 inch pie pan and cover the fruit evenly with the topping mixture. Bake the crisp in a preheated 375 degree oven for about 25-30 minutes or until the top is golden brown. Let stand for 15 minutes before serving. Serve with a scoop of caramel ice cream.

8 Granny Smith apples, peeled & sliced thin

1 c. sugar

1 c. flour

1/4 c. oats

1/2 c. butter

1 tsp. cinnamon

Cream sugar and butter. Mix in flour, cinnamon and oats. Place apple slices in glass pie dish (8 or 9 inch). Cover with plastic wrap and microwave on high (optional). Remove plastic wrap, sprinkle with flour mixture, pat a little. Bake at 350 degrees for 30-40 minutes.

1 c. oats, uncooked

3/4 c. brown sugar

1/4 c. butter

1/4 c. chopped nuts

1 1/2 tsp. cinnamon

6 c. peeled and sliced apples 5 to 6 med. or large apples

1/4 c. water

1 tbsp. lemon juice

2 tbsp. flour

Combine oats, 1/4 cup brown sugar, butter, nuts and 1/2 teaspoon cinnamon. In a microwave bowl on high for 2 to 3 minutes or until brown and bubbly, stirring after each minute. Spread on cookie sheet to cool. Combine apples, water, lemon juice in large bowl. Add remaining 1/2 cup brown sugar, flour and the 1 teaspoon of cinnamon, stirring until apples are well coated. Layer into 8 inch dish, microwave at high 5 to 8 minutes or until apples are tender. Sprinkle oats topping evenly over apples; microwave on high for 2 minutes. Can serve warm or cold with ice cream or Cool Whip. Can use fruit as peach, pears and rhubarb. Pie like.

1 can apple pie filling

2 tbsp. raisins

1 c. fresh cranberries

2/3 c. packed brown sugar

1/2 c. oats

1/2 c. flour

3/4 tsp. ground cinnamon

3/4 tsp. ground nutmeg

1/3 c. butter

1/2 c. chopped walnuts

Mix together pie filling, raisins and cranberries and put in a 1 1/2 quart round casserole dish. Mix the remaining ingredients and sprinkle over pie filling. Microwave uncovered 12 minutes on high or bake at 375 degrees for 30 minutes.

The cranberries add color to the crisp.

3 c. cranberries (1-12 oz. pkg.)

3 lg. apples, unpeeled, cored and sliced thin

2/3 c. sugar

1 tsp. cinnamon

1/4 c. flour, divided

2 tbsp. packaged brown sugar

3/4 c. rolled oats

1/2 c. chopped pecans

3 tbsp. butter, melted

1. In a large bowl, combine the cranberries, apples, sugar, cinnamon and 1 tablespoon of flour. Transfer the mixture to a greased 6 cup shallow baking dish.

2. In the same bowl (no need to wash), combine the remaining flour, brown sugar, oats and nuts. Stir in the melted butter and mix the ingredients well (the mixture should be crumbly). Sprinkle the oat mixture over the fruit mixture.

3. Bake the crisp in preheated 375 degree oven for 40 minutes or until the crisp is lightly browned. Let the crisp stand for 10 minutes before serving it.

1 c. flour

1 c. sugar

1/2 tsp. salt

Cinnamon

1/4 lb. butter

6 Granny Smith apples

6 red plums (Italian)

1 tbsp. cornstarch

Heat oven to 350 degrees. Combine flour, 1/2 cup of sugar and salt. Cut in butter until crumbly. Peel apples and cut into slices. Slice plums. Combine fruit with remaining 1/2 cup sugar and cornstarch. Put fruit in 9″ baking dish. Sprinkle with cinnamon and crumb topping mix. Bake until top is golden and fruit is tender, 50 to 60 minutes. Serve warm or cooled.

4 c. Granny Smith apples, peeled and thinly sliced

1 tbsp. freshly squeezed lemon juice

3 tbsp. granulated sugar

1/3 c. flour

1 c. rolled oats

1/2 c. firmly packed dark brown sugar

1 tsp. cinnamon or to taste

1/2 tsp. salt

1/2 c. unsalted butter, melted

Butter a 9-inch square baking pan. Combine apples, lemon juice and sugar in pan.

In a separate bowl, combine the flour, oats, brown sugar, cinnamon and salt. Add butter and stir well.

Sprinkle oat mixture evenly over apples in pan.

Bake in a preheated 375°F oven for 30 minutes or until apples are tender.

Serve topped with whipped cream or vanilla ice cream.

3 cups thinly sliced cooking apples

1 tablespoon lemon juice

1/2 cup brown sugar

1/2 cup flour

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 cup butter

Ice cream (optional)

Heat oven to 375 F. Grease 10×6 baikng dish. Arrange apples in dish; sprinkle with lemon juice. Mix sugar with next 4 ingredients until crumbly; Spread over apple. Bake 25 to 30 minutes or until tender. Serve warm