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Recipe Name: Apple Crisp #04 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 6

8 Apples, golden delicious
are good northern spy
terriffic. or use any
you would put in a pie.
1/4 Cup(s) Honey
2 Tablespoon(s) Lemon Juice
1/2 Teaspoon(s) Cinnamon
1/2 Cup(s) ROLLED OATS
1/2 Cup(s) Wheat germ
1/3 Cup(s) Fresh bran
1/4 Cup(s) Brown rice flour
1/4 Cup(s) Ground dried dates
1/4 Cup(s) Oil or melted butter
From: (Dianna McMenamin) Date: 29 Nov 1993
17:06:24 GMT I think every apple crisp recipe I've ever seen uses
oatmeal, although my eleven-year-old made the following recipe and
substitued rye meal, and it tasted just fine. The recipe is from
"Dollar a Day Cookbook" by Ruth and Bill Kaysing (1977, Chronicle
Books, San Fransisco). (I also recommend the more complicated recipe
found in the Moosewood Cookbook.) If you want to simplify this recipe
further, omit the wheat germ, bran, and rice flour. Instead just add
more oats, and substitute in some wheat flour. Wash, core and slice 8
large apples. Mix the honey, lemon juice, and cinnamon, and add them
to the apples. Toss to mix and coat. Place the mixture in a buttered
baking dish and add a topping made of the remaining ingredients, mixed
well and sprinkled over the apples to cover. Bake in a preheated oven
at about 325 degrees for 35 to 45 minutes, or until the apples are
tender. Remove and see how much cooling time you can allow before it's
totally devoured by apple bandits. Serves 6 normal people, or 2 apple
archives. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 431
Calories From Fat: 89
Total Fat: 10.1g
Cholesterol: 1.1mg
Sodium: 496.4mg
Potassium: 625.1mg
Carbohydrates: 73.7g
Fiber: 10.3g
Sugar: 50.5g
Protein: 6.7g

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