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A is for Apple Crisp

Martha White®Nashville, TN – How appropriate that the first letter of the alphabet is often illustrated with a big beautiful apple, since apples are an all-American favorite.

“Apple desserts are perfect for fall whether it’s a crisp, crumble, pie or cobbler,” said Martha White® baking expert Linda Carman. “Crisps are easier to make than pies and cobblers, but they provide a lot of the same comforting pleasure.”

Cumberland Apple Crisp
Cumberland Apple Crisp

Cumberland Apple Crisp features a buttery topping of brown sugar, oats and pecans baked over cinnamon apples. This fall favorite is sure to be a family pleaser topped with whipped cream or ice cream.

For more delicious apple recipes, go to www.marthawhite.com.

Cumberland Apple Crisp


Fruit Mixture
3/4 cup sugar
2 tablespoons Martha White® Self-Rising Flour
1 teaspoon cinnamon
8 cups sliced peeled Golden Delicious apples
1 tablespoon lemon juice

1 cup Martha White® Self-Rising Flour
1 cup firmly packed brown sugar
10 tablespoons butter or margarine
1 cup rolled oats
1 cup chopped pecans


Heat oven to 350° F. Grease 13×9-inch (3-quart) baking dish. In large bowl, combine sugar, 2 tablespoons flour and cinnamon; mix well. Add apples and lemon juice; stir to coat evenly. Pour into greased baking dish.

In medium bowl, combine 1 cup flour and brown sugar; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in oats and pecans. Sprinkle crumb mixture evenly over fruit mixture.

Bake at 350° F. for 30 to 35 minutes or until topping is golden brown.

8 servings


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