Recipe#8921

Title: Apple Crisp 14

From: Joel Schwarz joels@u.washington.edu 
 Newsgroups: rec.food.recipes 
 Subject: Los Rios Apple Crisp 
 Date: 24 Oct 1997 05:04:01 -0600 
 Distribution: world 
 Message-ID: Pine.A41.3.95b.971021145027.57184A-10000@homer25.u.washington.edu

6-8 cups peeled, cored and thinly sliced tart apples
 1/2 cup granulated sugar
 3/4 cup plus 2 Tbsp all-purpose flour
 1 tsp cinnamon
 1 cup rolled oats
 3/4 cup brown sugar
 1/4 cup margarine
 3/4 cup chopped pecans (almonds)
 Preheat oven to 350 In 9-inch square baking dish or round pie plate mix
 apples with granulated sugar, 2T flour and cinnamon. In a bowl combine
 rolled oats, brown sugar, 3/4 cup flour and margarine cut into 1/2-inch
 chunks.  Rub with fingers until butter pieces are absorbed. Stir in nuts
 gentle and sprinkle topping over apples.  Bake in oven until apple are
 tender when pierced and topping is browned, 45 minutes to an hour. Cover
 topping with tin foil if it browns too quickly.  Serve slightly warm or
 cool with optional scoop of vanilla ice cream.