Microwave Fruit Crisp (Apple Crisp for One)

Another Taste of Home recipe from one of their annual cookbooks, as well as another single serving recipe.  Fair warning, an apple a day, in this fashion, is probably not advisable.  I'm pretty sure, since it was so many years ago that I made it (and hence no picture) that I used the oven directions.  But I have microwaved fruit crisp in the past and it's still decent.

Ingredients
1 medium pear or apple, peeled and sliced
2 tablespoons brown sugar
2 tablespoons quick-cooking oats
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon cold butter

Directions
Place fruit in a small microwave-safe bowl. In another bowl, combine
the dry ingredients; cut in butter until crumbly. Sprinkle over
fruit. Microwave, uncovered, on high for 1-1/2 minutes or until
fruit is tender. Yield: 1 serving.
Note: It can also be baked at 375° for 25-30 minutes.

Fresh Apple Cake

This recipe comes from a little book called Apple Desserts by Joie Warner (she has two more, Spaghetti and Caesar Salads that I have as well).  I get the dry ingredients together in a bowl and then peel and chop the apples.  Since I don't want them to brown, I use a bit of the lime (already zested and the zest set aside) juice on the apples, so I get more of a lime taste, which is fine with me.

Butter for pan

1/2 cup pecan halves, chopped medium-fine

3 large eggs

1/2 cup (1 stick) butter, melted, cooled

1 teaspoon vanilla

grated zest of 1 large lime

1 cup sugar

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2 medium-large tart apples, peeled, cored, coarsely chopped

Preheat oven to 350 degrees.

Generously butter 9-inch round cake pan, sprinkle all over with nuts, then tilt pan in all directions until bottom and sides are completely and evenly coated.

In large bowl, whisk eggs, butter, vanilla, lime zest, and sugar until smooth.  Add flour, baking soda, and salt and thoroughly blend.  Fold in apples.  Carefully spread batter into prepared pan.  Bake for 45 minutes or until tester comes out clean.  Cool in pan for 10 minutes, turn out onto rack.  Serve warm or at room temperature.

Serves 8.

Apple-Ginger-Cranberry Crisp

The boyfriend asked for this, so I said sure!  A new crisp recipe we hadn't tried before.  Unfortunately it's a little early to find cranberries in the store, so he bought frozen blueberries, which worked nicely.  Not the same as the cranberry would have been I'm sure, but tasty.  

Filling

4

medium tart cooking apples, peeled, sliced (about 4 1/2 cups)

2

Gala apples, peeled, sliced (about 2 cups)

2

cups fresh or frozen (do not thaw) cranberries

1

cup packed brown sugar

3

tablespoons Gold Medal™ all-purpose flour

3

tablespoons cold butter, cut into 6 pieces

2

tablespoons lemon juice

2

teaspoons grated gingerroot

1 1/2

teaspoons ground cinnamon

Topping

1

cup Gold Medal™ all-purpose flour

1/2

cup quick-cooking or old-fashioned oats

1/2

cup packed brown sugar

3

tablespoons finely chopped crystallized ginger

1/2

cup cold butter or margarine, cut into 8 pieces

1/4

cup chopped walnuts

Vanilla ice cream, if desired

Directions

• 1In large bowl, mix all filling ingredients. Let stand 30 minutes.
• 2Heat oven to 400°F. Spray 13x9-inch pan with cooking spray. Spoon apple mixture into pan.
• 3In medium bowl, mix 1 cup flour, the oats, 1/2 cup brown sugar and the ginger. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in walnuts. Sprinkle evenly over apples.
• 4Bake 40 minutes or until apples are tender when pierced with fork and topping is golden brown. Serve with ice cream.

"German" Apple Crisp

This recipe isn't exactly "German."  That's my friend's last name, and this is her mom's recipe!

It is just WONDERFUL.  I went to the orchard less than a week ago to buy apples and I have made this TWICE.  I will probably use up all the apples I bought making this recipe, again and again and again...

I used the full 3/4 cup of brown sugar.  And while I like nutmeg, I don't love nutmeg, so I only sprinkled it in rather than using 3/4 tsp.  My apples were huge, so the first time 4 apples was a bit too much for an 8x8 pan.  Should have known better!  The second time I made it, I only cut up 3 apples.  And I cut the slices in half the second time so I didn't have to cut them into bite-sized pieces with my spoon while eating it.

It tastes a lot like the stuffed apple recipe I used to make from Rachel Ray, except this is way easier!

 

“German” Apple Crisp

Ingredients

4 cups sliced pared tart apples (about 4 medium)
2/3 to ¾ cup brown sugar (packed)
½ cup flour
½ cup oatmeal
¾ teaspoon cinnamon
¾ teaspoon nutmeg
1/3 cup butter or margarine, softened

Directions

Heat oven to 375. Grease 8 x8 pan. Place apple slices in pan. Mix remaining ingredients thoroughly. Sprinkle over apples.

Bake 30 minutes or until apples are tender and topping is golden. Serve warm and if desired with light cream or ice cream.

Autumn Harvest Cobbler

One word:  FANTASTIC!

Make this.  You won't be sorry.  The secret to its tastiness is the lemon zest on the biscuits. 

The recipe comes from the October/November issue of Simple & Delicous.

Autumn Harvest Cobbler

1/2 cup sugar (I added about 1/4 cup more)
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg (I always use less nutmeg in a recipe)
2 cups cold water, divided
6 large tart apples, peeled and thinly sliced
1 cup golden raisins (I used regular)
1 cup dried apricots, halved (I skipped this)
1 Tbsp lemon juice
2 Tbsp cornstarch

Topping:

2 cups Bisquick
3/4 cup milk
1 Tbsp coarse sugar (I used regular)
2 tsp grated lemon peel
whipped cream

Bring sugar, cinnamon, salt, nutmeg and 1 3/4 cups water to boil in a large pan.  Stir in apples, raisins, apricots, and lemon juice.  Return to a boil.  Reduce heat, simmer, uncovered, for 10 minutes, stirring ocassionally.

Stir cornstartch and remaining water until smooth.  Stir into pan.  Bring to a boil.  Cook and stir for 2 minutes or until thickened.  Transfer to a greased 9 x 13 baking dish.

Blend biscuit mix and milk in a bowl until just combined.  Drop by tablespoonfuls onto hot apple mixture.  Sprinkle with sugar and lemon zest.

Bake at 400 for 15-20 minutes or until topping is golden brown.  Serve warm with whipped cream.