|The Gingerbread Book|
|by Allen D. Bragdon|
250 drawings and photos. 160 pp. 8 3/4 x 9 1/2. Orig. $24.98.
1 - 10 of 255 for apple crunch
Combine apple filling ingredients in ... are simmering, make crunch topping: Combine all ... 9x13-inch pan will hold about 4-5 boxes of the Stouffer's apples.
Slice apples in pan and ... Crumb together the crunch topping ingredients. Then ... x 12 inch pan. Delicious served warm with ice cream or whipped cream.
Pour into a ... with cinnamon. Add crunch topping and bake ... together in a bowl until its the consistency of corn meal. Sprinkle over apples and bake.
Sift together flour, ... moisten. Stir in apples. Spoon batter ... Sprinkle with nut crunch topping (see below). ... ground cinnamon in small bowl. Serves 8.
In a large bowl, mix apples, brown sugar, ... pan and put Crunch evenly on top. ... evenly on top of apple mixture. Bake at 350°F until brown and bubbly.
Prepare Butter Crunch below. Heat oven ... mix thoroughly. Place apple mixture in ungreased ... covered container in refrigerator for future use. Makes 2 cups.
Mix together with ... core and slice apples. Add cinnamon, ... leftover crumbs on top. Bake at 350 degrees for 30 minutes. Serve warm with whipped cream.
Cut Crisco into ... with pastry. Combine apples with all filling ... until crumbly). Bake at 425 degrees for 10 minutes then 350 degrees for 25-30 minutes.
1. Combine cereal ... Gently stir in apples. Spread on ... cool. Makes about 6 cups. Use peanuts in place of walnuts. Stir in 1/2 cup candy corn with apples.
Place apples and blueberries in ... 11-13 minutes or until apples are tender, giving dish 1/4 turn every 3 minutes. Let stand 30 minutes before serving.
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