Recipe by Beth
"I had an abundance of apples and needed to use them. We love apple crisp but I just made it a few days before. Pie sounded nice, so I combined 4 different recipes to get this one. It has almost a shortbread type crust and is just the right balance of sweet and tart. I had to hurry and write the recipe down so I wouldn't forget it because I will definitely be making this again!"
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cream cheese, softened
1 1/4 cups
Granny Smith apples - peeled, cored and thinly sliced
quick cooking oats
Love the use of oats for the crumble topping. Was delicious!
My "crisp" was more mushy than crisp but it was delicious.
After topping with vanilla ice cream, I added a sauce made of: 1/2 cup packed brown sugar 1/2 teaspoon ground cinnamon 1/4 cup all-purpose flour 1/2 cup butter, melted
I love apple crisp and its so easy but this was fun! I cut the sugar in half and used whole wheat flour. I cooked it a little slower, as suggested, and it turned out fine. Thanks for this recipe, it is a keeper!
Perfect mix! I suggest cooking at a lower temp however. I think I'll try 375 next time. Def a keeper.
Rolling out the dough was not a necessary step. I just poured the "crumbles" out from the mixing bowl into the pie pan and then pressed it into the bottom and up the sides, like I would a graham cracker crust. Quick and easy.
Yuuuuuummmmmmm! This was delicious! I added cranberries just for fun! This is a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Crisp Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 210
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