Quick Apple Crisp Notes: used raw apple slices-don’t overcook, good [gluten free]
- 3 ½ cups bite size shredded rice cereal (like chex)
- ½ cup light brown sugar, firmly packed
- 1 can (1 lb 4 oz) sliced apples
- ¼ teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 ½ teaspoons grated orange peel
- 2 tablespoons butter or margarine
- 1 tablespoon lemon juice
Preheat oven to 400°F. Lightly grease an 8x8 inch baking pan. Cover bottom of pan with 2 cups of cereal. Sprinkle evenly with ¼ cup sugar. Arrange apples on top. Combine remaining sugar with cinnamon, nutmeg, and orange peel; sprinkle over apples. Dot with butter.
Coarsely crush remaining cereal; sprinkle evenly over apples. Then sprinkle with lemon juice, bake 20 minutes, or until topping is golden brown and apples are heated through. Serve immediately with cream [whip cream]. Makes 8 servings
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