[NFB-Krafters-Korner] Ruth's apple crisp presented at Monday night chat

[Bernice Bird]

It looks great. I don't like apple crisp recipes that use oatmeal. Thanks.
Bernice

-----Original Message-----
From: NFB-Krafters-Korner <nfb-krafters-korner-bounces at nfbnet.org> On Behalf
Of Sarah Calhoun via NFB-Krafters-Korner
Sent: Tuesday, September 13, 2022 9:34 AM
To: vanharris62 at gmail.com; 'List for blind crafters and artists'
<nfb-krafters-korner at nfbnet.org>
Cc: Sarah Calhoun <sc-tico at att.net>
Subject: Re: [NFB-Krafters-Korner] Ruth's apple crisp presented at Monday
night chat

Thank you Tanya for your Apple Crisp recipe! I will definitely make this for
my family!

Kind regards,
Sarah Calhoun

-----Original Message-----
From: NFB-Krafters-Korner <nfb-krafters-korner-bounces at nfbnet.org> On Behalf
Of Tanya VanHouten via NFB-Krafters-Korner
Sent: Monday, September 12, 2022 8:24 PM
To: nfb-krafters-korner at nfbnet.org
Cc: Tanya VanHouten <vanharris62 at gmail.com>
Subject: [NFB-Krafters-Korner] Ruth's apple crisp presented at Monday night
chat

 

 

Ruth’s APPLE CRISP

 

1 cup sugar 

3 tablespoons flour

1 teaspoon cinnamon

¼ teaspoon salt

6 – 7 cups sliced, peeled apples

 

Combine sugar, flour, salt and cinnamon.  Mix lightly through apples.

Place in an 8 X 8 square pan or a 9-inch pie pan.

 

Crumb Topping:

½ cup butter (DO NOT SOFTEN)

½ cup brown sugar

1 cup flour

 

Mix unsoftened butter, brown sugar, and flour with a fork till crumbly.
Sprinkle over apples.

Bake in preheated 400 degree oven for 45 to 55 minutes.

This is for an 8 X 8 or a 9-inch pie pan.  For a 9X 13 cakepan, double
recipe.

 

Approximate:  1 pound of apples yields 1 ¾ cup, and 5 pounds of apples
yields 9 cups.

Tanya VanHouten

 

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