Directions: |
Directions:Peel, slice and core the apples. Sprinkle with lemon juice. Add sugar, cinnamon, and nutmeg if desired. Cut butter into the dry cake mix (1 stick for ½ of the mix, which is enough for a 2-3 apple crisp).Put the apples into a greased baking dish and sprinkle the cake mix toping on. Bake at 350º for 30-45 minutes or until the apples are tender and the topping is brown. The other half of the cake mix can be frozen for future use. The one-layer Jiffy mix is just the right size, if you can find it. |
Personal
Notes: |
Personal
Notes: I first tasted this dish when I was at Auburn in Dorm 12. It was frequently served for dessert. Of course the Dorm 12 recipe served 50 people, so it really didn't work for just John and me. I modified it to be much smaller and later resorted to using a boxed cake mix for the topping rather than the flour, sugar, butter mix that the original recipe called for. This is a lot less trouble than making an apple pie and has basically the same taste. Vanilla ice cream is a delicious topping. I don't ever make apple crisp these days without thinking about Daddy. He just loved it. During the many months that Jim, Alan, Kathy, and I took turns staying with Daddy in his last days, I would frequently walk into the house and find past prime fruit available. The apples worked for apple crisp and he considered it quite a treat.
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