Betty does it best!

Sometimes you have to go back to the basics.  A beautiful fall afternoon, leaves are beginning to turn and you have a craving for Apple Crisp.  There are so many recipes out there.  Apple and blackberry crisp, apple and cranberry crisp or apple orange pound cake.  Too many choices… So let’s go back to the original…the one and only Betty Crocker!

Betty is my fall back baker, chef and recipe source.  Who doesn’t have a Betty Crocker cookbook in their cupboards. OK  I just checked….. I really don’t have one, just  Better Homes and Garden and a bunch of Food Network Star’s cookbooks ( I am sure you guessed that already from my other post), but I have the internet and my Betty Crocker App! 

Apple Crisp


medium tart cooking apples, sliced (4 cups)
cup packed brown sugar
cup Gold Medal® all-purpose flour
cup quick-cooking or old-fashioned oats
cup butter or margarine, softened
teaspoon ground cinnamon
teaspoon ground nutmeg
Cream or Ice cream, if desired


  • Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.

  • Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.

  • Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

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