Apple Crisp
This recipe was featured in the April 2013 issue of Every Day with Rachael Ray magazine.
Ingredients
- 4 apples
- 12 Trefoils or other shortbread cookies, pulsed to crumbs in a food processor
- 1 stick butter, softened
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
Yields: 6
Preparation
Preheat oven to 375°F.
Slice apples into 12 wedges each and place into an 8x8” baking dish.
In medium bowl, mix cookie crumbs, butter, brown sugar, sugar and cinnamon with a fork. Once mixed, sprinkle over the top of the apples.
Bake for 1 hour or until the top is browned, caramelized and the apples are tender.
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