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APPLE CRISP 
4 c. sliced tart apples (about 4 med.)
2/3 - 3/4 c. packed brown sugar
1/2 c. all-purpose flour
1/2 c. oats
1/3 c. butter, softened
3/4 tsp. ground cinnamon
3/4 tsp. ground nutmeg

heat oven to 375 degrees. Arrange apples in greased square pan, 8"x8"x2". Mix remaining ingredients; sprinkle over apples.

Bake until topping is golden brown and apples are tender, about 30 minutes. Serve warm and if desired, with cream or ice cream. 6 servings; 295 calories per serving.

Self-rising flour can be used in this recipe.

Apricot Crisp: Substitute 2 (17 oz.) cans apricot halves, drained, for the apples and use the lesser amount of brown sugar.

Cherry Crisp: Substitute 1 (21 oz.) can cherry pie filling for the apples and use the lesser amount of brown sugar.

Peach Crisp: Substitute 1 (29 oz.) can sliced peaches, drained, for the apples, and use the lesser amount of brown sugar.

Pineapple Crisp: Substitute 2 (13 1/2 oz.) cans pineapple chunks, drained or 2 (20 oz.) cans crushed pineapple, drained, for the apples and use the lesser amount of brown sugar.

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