Apple Pie Crisp

For some reason I have been in the baking mood this week.
I can’t blame it on the “cooler fall-type weather” because it’s
still been 90 degrees in Georgia this past week.
We are suppose to cool down considerably next week:
I’m not holding my breath!
I bought this cookbook a couple years ago from the book fair
at our elementary school.  It is awesome.  I love cooking and only
using 1 pan.
I was skimming through and found this recipe for Apple Pie Crisp.
I love apples and love to bake with them in the Fall so I
thought I would give it a try.
This is one of my favorite gadgets. 
The apple-peeler-corer-slicer from The Pampered Chef.
When I saw it at a show many, many years ago; I just
had to have it.
It is so quick and easy and the kids love how the peeling comes off in
one big long shoestring.

See….

Any what to do with all those shoestring peelings?
Why you put them in a pan with a little water and cinnamon; put it on
your stovetop and let it simmer.
Your whole house will smell like apple pie for the rest of the day.

Someone give me a spoon.  Yum!

The Apple Pie Crisp is ready to go into the oven!

Finished!  It tasted as good as it looks.  I am sharing the recipe below.
You can serve it with a little Cool Whip or Ice Cream.

Apple Pie Crisp
Preheat oven to 350 degrees
8 cups sliced peeled cooking apples
1/2 cup packaged regular pancake mix
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons apple pie spice
In a very large bowl toss the apples with the 1/2 cup pancake mix, 1/2 cup brown sugar, the granulated sugar and apple pie spice.
3/4 cup milk
2 eggs
2 tablespoons butter, cut up
In a small bown stir together milk and eggs; add to apple mixture and stir to coat.  Transfer to an ungreased 9 x 13 inch baking pan.  Dot apples with the 2 tablespoons butter. Set aside.
1 cup packaged regular pancake mix
3/4 cup crushed rich round crackers
1/2 cup packed brown sugar
1/4 cup cold butter

In a medium bowl stir together the 1 cup pancake mix, the rich round crackers and 1/2 cup brown sugar.  Using a pastry blender, cut in the 1/4 cup butter until crumbly.  Sprinkle over apples
Bake, uncovered, for 45 to 50 minutes.  Enjoy!
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