Wednesday, February 4, 2009

Apple Crisp

Serves: 6-8

4-6 medium Granny Smith apples, peeled & sliced thin
8 graham crackers, crushed
3/4 c. brown sugar
1/2 c. quick or old-fashioned oats
1/2 c. flour
1 1/2 t. cinnamon
5 T. butter, melted

In a small bowl, combine graham crackers, brown sugar, oats, flour and cinnamon. Add butter; mix well. Place apples in a greased 2-quart casserole dish. Spoon graham cracker mixture over apples. Microwave on high for 11-14 minutes or until apples are tender; turning dish after 6 minutes. Serve with ice cream or whipped cream if desired.

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Tips: This was a yummy, easy way to make apple crisp and cheap if you get a bag of apples when they go on sale. This could be a great summer dessert also since you don't have to heat up the oven. The topping was a little hard once we ate it (which was several hours after I made it). It is probably best to microwave it right before you're ready to serve it. Another option is to sprinkle any leftovers with a little bit of water, cover with plastic wrap and warm in the microwave. To make the apples go faster, I use the Pampered Chef Apple Peeler/Corer/Slicer. If you enjoy recipes with apples, this gadget is a must. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.

Recipe from Pampered Chef.

3 comments:

Jen said...

Do you like the Pampered Chef Apple peeler? Do you have to use a certain type of apple?

I've had a craving for apple crisp. I might just have to make this!!

Stacy said...

Jen,
I do love the PC peeler/corer/slicer! It does all three things at once. You can have 5-6 apples ready for an apple pie in about 10-15 minutes. It does work best with firmer, fresher apples but I think you can adjust the peeler so it gives less pressure if the apple is soft. They are a little pricey but if you like to bake with apples this will be so helpful and it probably comes with at least a one year warranty or more. Hope this helps.

shopannies said...

never made this with graham crackers before sounds interestingly good though

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