No Peel Apple Crisp Food

NO PEEL APPLE CRISP

Steps:

• Preheat oven to 350 degrees. Grease a deep-dish pie plate or large baking dish with cooking spray and set aside.
• Slice each apple into 8 slices and remove the seeds. Toss the apple slices in the lemon juice.
• To the apple slices add the sugar, cinnamon, and vanilla extract in a large bowl. Mix well until all of the apples are evenly coated. Pour into the prepared baking dish.
• In a separate medium-size bowl, combine the flour, oats, brown sugar, salt, and cinnamon. Pour in the melted butter and stir until well coated and crumbly. Sprinkle the crumb mixture evenly over the top of the apples.
• Bake in the preheated oven for 45-60 minutes until fruit is soft and the topping is golden brown. Allow to cool slightly before serving. Serve warm or cold.

SHEILA'S BEST APPLE CRISP (NO OATS)

Steps:

• Cut cold butter into small cubes. Place in freezer to chill further.
• PREPARE APPLES.
• Peel apples.
• Cut an apple into quarters. Cut out core. Cut each apple slice one more time so that there are 8 slices.
• Cube the apple by cutting each slice the "short" way 2 or 3 times. Apple chunks should be no smaller than 1 inch (or they will get too mushy when cooking).
• Cube the remaining apples.
• Put apples into an 8 1/2 x 12 inch au gratin casserole dish, or an equivalent baking dish (it's pretty forgiving).
• Pour water over apples.
• PREPARE TOPPING:.
• In the food processor put the sugar, nutmeg, cinnamon, salt and flour. Pulse until combined.
• Remove butter from freezer and put into food processor.
• Pulse to blend. Topping should be smaller than peas but not as fine as cornmeal.
• Add 3/4 cups chopped pecans pulse too mix.
• Sprinkle topping over apples evenly.
• Cover dish with foil.
• Bake at 350 for 30 minutes.
• Uncover.
• Bake for 30 more minutes.
• Cool before serving.