3 c. sliced apples

3 tbsp. flour

1/4 c. sugar

1/2 tsp. cinnamon

1/8 tsp. salt

1 tbsp. water

1/2 c. rolled oats

1/4 tsp. salt

1/4 c. butter

1/3 c. brown sugar

Combine apples, flour, 1/4 cup sugar, cinnamon, 1/8 teaspoon salt and water. Place in a greased casserole dish.

Cut together with pastry blender the remaining ingredients and sprinkle on top of the casserole mixture. Bake 35 minutes in 375 degree oven.

To prepare in microwave, omit water and place in round glass dish. Microwave on high 4-5 minutes, rotating 1/4 turn halfway through cooking.

1 cup whole wheat flour

1/3 cup melted butter (may need a little more)

3/4 cup dark brown sugar

3/4 tsp. cinnamon

4 apples (any variety)

juice of one lemon

mixture of 1/3 cup maple syrup with a touch of orange juice added

vanilla ice cream

Preheat oven to 375°F.

Grease a glass 8 X 8-inch pan. Make crisp by mixing flour, butter, sugar and cinnamon until crumbly.

Peel and cut apples. Toss with lemon juice. Pour some of the maple syrup mixture on apples in the glass pan.

Top with crisp. Drizzle the rest of maple sugar mixture on the crisp.

Bake approximately 25 minutes, watching very carefully. Serve warm with vanilla ice cream on top.

4 c. cooking apples

1 tbsp. lemon juice

1/3 c. flour

1 c. oatmeal, uncooked

1/2 c. brown sugar

1 tsp. cinnamon

1/2 tsp. salt

1/3 c. melted butter

Peel apples; slice into 13×9 buttered pan. Sprinkle lemon juice over apples. Combine dry ingredients. Mix melted butter with dry ingredients until crumbly. Sprinkle over apples. Bake at 350 degrees about 1/2 hour or until apples are tender.

4-6 apples or pears, sliced

1/3 c. flour

1/2 c. brown sugar

1/4 c. butter

1 c. rolled oats

1/4 tsp. nutmeg

1 tsp. cinnamon

Place fruit in buttered shallow baking dish. In small bowl, mix until crumbly all remaining ingredients. Spread over fruit. Bake at 350 degrees for 40 to 45 minutes or until fruit is tender.

4 cups apple slices, peeled

1 tablespoon lemon juice

1/3 cup all-purpose flour

1 cup oats, rolled (raw)

1/2 cup brown sugar, packed

1/2 teaspoon salt

1 teaspoon cinnamon

1/3 cup butter

Put apples in shell baking dish and sprinkle with lemon juice. Combine dry ingredients, add melted butter and mix until crumbly. Sprinkle crumb mixture over apples. Bake at 375°F for 30 minutes or until apples are tender. Makes six servings.

4 med. tart cooking apples (peeled and sliced)

1/2 c. butter (or butter)

3/4 c. brown sugar

3/4 c. quick cooking oats

1/2 c. all-purpose flour

1 tsp. cinnamon

1/2 tsp. allspice

Spread apples evenly in an 8x8x2-inch baking dish. Place butter in a small glass mixing bowl. Microwave on LOW (30%) for 45 seconds to 1 minute until softened. Add remaining ingredients. Mix until crumbly. Sprinkle over apples. Microwave on HIGH (100%) for 10-12 minutes or until apples are tender. Top with whipped cream or ice cream.

VARIATION – GRANOLA APPLE CRISP:

Follow apple crisp recipe as directed except substitute 2 cups granola for butter, brown sugar, oats, flour and spices.

4 c. apples

2 tsp. lemon juice (opt.)

1/2 c. packed brown sugar

3/4 c. uncooked quick oats

1/4 c. butter

1 tsp. cinnamon

1/2 tsp. salt

1/8 tsp. nutmeg

Place apples in 1 quart casserole or 8″x8″ dish, sprinkle with lemon juice. Microwave about 4 minutes or until tender crisp. Combine remaining ingredients. In small bowl microwave 1 1/2 to 3 minutes, stirring once. Spread over apples, microwave high 4 to 6 minutes or until apples are tender and topping is bubbly.

4 c. (4 med.) peeled, thinly sliced apples

2/3 c. sugar

1 tbsp. flour

1 tsp. cinnamon

8 oz. can Pillsbury quick crescent dinner rolls

1 tbsp. butter

TOPPING:

1 c. firmly packed brown sugar

3/4 c. rolled oats

1/3 c. flour

1/4 c. butter, softened

2 tsp. vanilla

preheat oven to 375 degrees. In a large bowl; combine first 4 ingredients. Separate crescent dough into 2 large rectangles. Place rectangle in ungreased 15 x 10 inch jelly roll pan. Gently press dough to cover bottom of pan; seal perforations. Spoon apple mixture over dough. Dot with butter. In medium bowl combine topping ingredients until crumbly. Sprinkle over apple mixture. Bake at 375 degrees for 25-30 minutes.

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.