Apple Crisp Pudding Food

WINNING APPLE CRISP

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 4 ingredients. Cut in butter until crumbly. Press half into a greased 2-1/2-qt. baking dish or a 9-in. square baking pan. Cover with apples. , In a small saucepan, combine the sugar, cornstarch, water and vanilla. Bring to a boil; cook and stir 2 minutes or until thick and clear. Pour over apples. Sprinkle with remaining crumb mixture. , Bake 60-65 minutes or until apples are tender. Serve warm, with ice cream if desired.

APPLE CRISP BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Generously butter the cups of 2 large muffin pans. (You will need 12 muffin cups.) Set aside.
• Gently simmer the raisins and brandy in a small saucepan over low heat. Remove from the heat and set aside. Peel, core and cut the apples into 1-inch chunks. Add them to a small bowl and toss with the lemon juice. Set aside.
• In large bowl, whisk the eggs, half-and-half, sugar, cinnamon, nutmeg, salt, vanilla, and melted butter until combined. Cut the donuts into 1-inch pieces. Add the donuts to the bowl with the egg mixture. Press the donuts down into the liquid to cover completely and let soak for 15 minutes while you prepare the crumb topping.
• To make the crumb topping. Add the flour, brown sugar, salt, oats, and butter to a small bowl. Using an electric mixer, on medium-low speed, beat the mixture until crumbly. Set aside.
• Stir the apples and the raisins with the brandy into the soaked donuts. (Make sure the donuts have soaked up most of the liquid before adding the apples.) Evenly divide the custard among the muffin cups. Sprinkle each custard with the crumb topping. Put the muffin pans on foil-lined baking sheets and bake until the pudding has turned golden and is set, about 35 minutes. Remove the puddings from the oven and allow them to cool in the pans on a wire rack for 15 minutes.
• To serve: Spoon the Apple Brandy Sauce on dessert plates and arrange each pudding on the sauce. Lightly dust with confectioners' sugar. Garnish each pudding with a dollop of Spiced Cream, if using, and a sprig of mint. Serve immediately.
• In a medium saucepan melt the butter over medium-low heat. Add the sugar and stir until combined. Whisk in the heavy cream, brandy, egg yolks and salt. Cook until the sauce has thickened, about 2 to 3 minutes, whisking constantly. Do not let the sauce come to a boil. Remove from the heat and let cool slightly. Serve warm with the Apple Crisp Bread Pudding.

NINJA FOODI APPLE CRISP

Steps:

• Pour 1 cup water to inner pot of a large multi-cooker. In a large bowl, combine apples, sugar, flour and cinnamon. Spoon into a greased 2-qt. baking dish. In a small bowl, whisk eggs, cream and vanilla; pour over apple mixture. , Tightly cover dish with foil to prevent moisture from getting inside. Cut two 20x3-in. strips of heavy-duty foil; crisscross so they resemble an "X." Place dish in center of "X" shape. Using the foil strips as handles, lower dish into inner pot. Lock pressure lid. Press pressure function; select bake setting. Press timer; set to 25 minutes. Start., Let pressure release naturally for 10 minutes; quick-release any remaining pressure., In small bowl, combine cracker crumbs, pecans and butter; sprinkle over top. Cover with air frying lid. Press air fry function; select bake setting. Press timer; set to 7 minutes. Start. Cook until topping is lightly browned. Serve warm, with ice cream if desired.

APPLE CRISP - PERFECT AND EASY

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
• Arrange apple slices evenly in prepared baking dish. Sift flour, sugar, cinnamon, and salt in a bowl. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse cornmeal; sprinkle over apples.
• Bake in preheated oven until topping is golden, 40 to 45 minutes. Cool slightly before serving.

APPLE CRISP PUDDING RECIPE

Steps:

• Grease a deep baking dish (1 1/2 quart size). Prepare apples, measure and arrange in prepared baking dish. Sprinkle with granulated sugar. Combine lemon juice and water. Pour over apples. Cream butter, gradually add sugar. Blend in flour and oats. Spread over apples. Bake in oven preheated to 375 F (moderatley hot oven) until apples are tender (about 35 minutes). Serve warm with plain or whipped cream. YIELD - 6 servings

BUTTERSCOTCH APPLE CRISP

Steps:

• Place apples in a 3-qt. slow cooker. In a large bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples., Cover and cook on low for 5-6 hours or until apples are tender. Serve with ice cream if desired.

THE BEST APPLE PUDDING

Steps:

• Slice peeled apples into a greased 8x8 baking dish; sprinkle with cinnamon.
• Cream shortening, sugar and egg together; then add milk alternately with dry ingredients.
• Add vanilla.
• Spread over apples.
• Combine all sauce ingredients and boil for 5 minutes.
• Pour over batter and bake 35- 45 minutes at 350.

APPLE CRISP

Steps:

• For the apples: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking dish with butter.
• Arrange the apple slices in the prepared baking dish in an even layer. In a bowl, mix together the granulated sugar, flour, cinnamon and salt. Sprinkle the mixture over the apples, then pour 1/2 cup water over top.
• For the topping: In a separate bowl, mix the flour, oats, brown sugar, baking powder, baking soda and a pinch of salt. Stir while drizzling in the melted butter. Sprinkle the topping in an even layer over the apples.
• Bake until the topping is slightly crisp and golden brown, about 43 minutes. Serve warm or at room temperature on its own, with ice cream or with frozen custard.

BEST APPLE CRISP

Steps:

• Heat oven to 375°F. 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.

APPLE CRISP

Steps:

• Peel and core apples and slice into 1/2 inch thick wedges. Toss apples with 1/4 cup of sugar and drain in a large colander for about 1 1/2 hours.
• While apples are draining mix the remaining 1/4 cup sugar, tapioca, apple jelly, water, lime juice, salt, cinnamon, and nutmeg in a large bowl.
• In a medium bowl, mix the topping ingredients: flour, oats, brown sugar, cinnamon, and nutmeg. Pour the melted butter over the topping, and mix together until it looks like gravel with some sand. I use my hands.
• Once the apples have drained place them in the bowl with the tapioca mixture and combine. I use my hands for this, too.
• Place the apples in a 13x9 glass baking dish. Sprinkle the topping evenly over the apples and bake in a preheated 350° oven about 35 minutes, or until the apples bubble and the topping is lightly browned.
• Let cool and serve with ice cream or whipped cream.

APPLE SCOTCH CRISP

Steps:

• Combine first 5 ingredients in large bowl; mix well.
• Pour into ungreased 9-inch square baking pan.
• Combine remaining ingredients in medium size bowl; mix until crumbly.
• Sprinkle over apples.
• Bake at 350F for 45-50 minutes,or until apples are tender and topping is brown.

APPLE CRISP RECIPE

Steps:

• Heat oven to 350ºF.
• Toss apples with next 3 ingredients in large bowl. Stir in water; spoon into 1-1/2-qt. baking dish.
• Microwave butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Stir in granola; spoon over apple mixture.
• Bake 50 min. or until apples are tender.

APPLE & APPLE PUDDING WITH OATMEAL CRISP TOP

Steps:

• In your slow cooker, place the apples and pineapples.
• To the fruit, add the orange marmalade and the butterscotch topping; mix to coat well.
• In a medium bowl beat with an electric beater the softened cream cheese and sweetened condensed milk until smooth.
• To the cream cheese mixture, add the evaporated milk, cinnamon, 1/4 teaspoons cloves,and 1/3 cup bisquick mix and beat till mixed well.
• Pour this mixture over the fruit mixture in the slow cooker and stir.
• Put your slow cooker on High for 2 1/2 hours.
• While your crock pot is doing it's thing, heat your oven to 350 degrees, and mix together all ingredients for the oatmeal crisp topping in a medium bowl.
• Pour out the oatmeal mixture into the center of a parchment lined baking sheet(the parchment is important because the oatmeal topping to very hard to get off the baking sheet later without it).
• Spread the mixture out thinly into about an 8 or 9 inch circle in the center of the pan. (Make sure it's in the center, because it will spread as it bakes).
• Bake the oatmeal mixture for about 8-10 minutes.(Watch it closely so it does not burn.
• Let the oatmeal topping cool completely before touching it(it will be soft while it is hot, but cools into a crisp lacey topping).
• After completely cool, use parchment to pick it up; then break or crumble it into small pieces.
• Store the oatmeal topping in an airtight container.
• After 2 1/2 hours when the pudding is done, stir it well and serve in individual dishes with whipped cream and the oatmeal crisp sprinkled on top, yum!

APPLE BUTTERSCOTCH CRISP

Steps:

• Place apples in a 1-1/2-qt. slow cooker. In a small bowl, combine the brown sugar, flour, oats, pudding mix and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apples. , Cover and cook on low for 2-1/2 to 3-1/2 hours or until apples are tender. Serve with ice cream if desired.