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!
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
My "crisp" was more mushy than crisp but it was delicious.
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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