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Showing 1-8 of 16 Articles
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| Grandma's Apple Crisp
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I LOVE this recipe and so does everyone who tries it; it is easy and delicious and uses any type of apples that are in season. Adjustments can be made to the amount of sugar that is used.
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| Posted on: 10/26/2009 | 0 Feedback(s) |
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| Cranberry Crisp
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Heat sugar, orange juice and cinnamon in microwave for 2 minutes. Add cranberry sauce to hot mixture and stir. Pour melted butter over flour, brown sugar and oats.
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| Posted on: 10/15/2009 | 0 Feedback(s) |
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| Apple Crisp
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Combine apples, flour and sugar; place in greased baking dish (8x8 inches). Combine the remaining ingredients and sprinkle over the top of the apple mixture.
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| Posted on: 09/29/2009 | 0 Feedback(s) |
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| Rhubarb Crisp
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Spread the rhubarb in a 2 quart rectangular baking dish. Sprinkle evenly with sugar and raspberry gelatin. Set aside. In a medium bowl, stir together flour, oats, brown sugar, and cinnamon.
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| Posted on: 05/22/2009 | 0 Feedback(s) |
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| Rhubarb Crumble Pudding
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Sift together flour, salt, cinnamon and 1/2 cup sugar. Cut in butter until crumbly. Sprinkle 1/2 of flour mixture in an 8 inch square pan and press down firmly.
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| Posted on: 05/18/2009 | 0 Feedback(s) |
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| Cinnamon Peach Crisp
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In a bowl, combine the peaches, orange juice, brown sugar and cinnamon. Transfer to an 8x8 inch pan coated with non stick spray. Combine the flour, sugar and baking powder. Add egg and butter; mix until crumbly.
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| Posted on: 01/08/2009 | 0 Feedback(s) |
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| Individual Cherry Crisp
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I prefer to serve crisps in individual ramekins and a dollop of French Vanilla Ice Cream to top the crisp.
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| Posted on: 09/19/2008 | 4 Feedback(s) |
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| Nutty Apricot Crisp
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Heat oven to 350 degrees F. Layer ingredients in order listed in ungreased 9x13 inch pan. Bake 55-60 minutes. Let stand at least 15 minutes before serving.
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| Posted on: 05/12/2008 | 0 Feedback(s) |
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Showing 1-8 of 16 Articles
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