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Recipe Name: Apple Oatmeal Crisp Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 8

6 Firm apples, peeled cored
and cut in 1/4 inch
1 Lemon, juice of strained
1 Lemon, rind of grated
1/3 Cup(s) Water, apple juice brandy
or Calvados sometimes i
use orange juice and it's
great too
3/4 Cup(s) Light Brown Sugar
1/2 Cup(s) Unsalted butter
3/4 Cup(s) Flour
1/2 Cup(s) Regular oats
1 Teaspoon(s) Cinnamon
1/2 Teaspoon(s) Ginger
1/4 Teaspoon(s) Nutmeg
Date: Wed, 19 Jun 1996 15:03:45 -0300 From: Karina Kuschnir
<karinak@AX.APC.ORG> We are talking about favorite recipes... so I
decided to post one of our favorites. This algo goes for someone (I
don't remember who) who asked for a r-e-a-l-l-y crunchy topping for a
fruit pie posted some days ago. This came from my favorite cookbook
"Cafe Beaujolais", by Margaret Fox and John Bear, Ten Speed Press.
BTW, wouldn't you be interested in sharing the names of your favorite
cookbooks? Mix together apples, lemon juice, lemon rind, and water (or
the other liquid you chose). Place in a buttered 9-inch round cake
pan. Using an eletric mixer at slow speed, blend sugar, butter, flour,
oats, cinnamon, ginger and nutmeg, until crumbly. Scatter evenly on
top of apples. Bake at 350 degrees for 1 hour. Serve warm. Optional
toppings: vanilla ice-cream, whipped cream or Vanilla custard sauce.
EAT-L DIGEST 18 JUNE 1996 From the EAT-L recipe list. Downloaded from
Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 220
Calories From Fat: 107
Total Fat: 12.2g
Cholesterol: 30.5mg
Sodium: 3.3mg
Potassium: 154.8mg
Carbohydrates: 27.5g
Fiber: 3.5g
Sugar: 11.1g
Protein: 2.3g

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