I got such a great response from last week’s raspberry recipes, and some of you mentioned that you could use some more, especially considering the raspberry is just coming into season. Well, this first one is a good one. However, it calls for Granny Smith apples and I’ve made it using those, but I’ve also made it using whatever
I had, and I have to tell you, my family loved it no matter which apple I used. My husband actually prefers the Macintosh in most recipes. He says he can taste more “apple” flavor. So try it however you wish, but try it. I think you and your family will slip this into your stash of “favorites”. I also received several requests for the Rhubarb Crisp recipe again. So, if you don’t mind, I would like to include that one again this week. Make sure you clip it out and save it, someone is sure to ask you for your recipe.
Apple Raspberry Crisp
1 cup packed brown sugar
1 tablespoon all-purpose flour
5 large Granny Smith apples – peeled, cored and thinly sliced
1 cup frozen raspberries, thawed (can certainly use fresh)
1/2 cup old-fashioned oats
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
6 tablespoons butter, melted
Directions: Preheat oven to 350 degrees F. Lightly grease a 9×9 inch square baking dish. In a large bowl, mix brown sugar and 1 tablespoon flour. Add sliced apples and raspberries; toss to coat. Spoon into baking dish. In a medium bowl, mix together oats, 1/2 cup flour, cinnamon and salt. Stir in butter until crumbly. Sprinkle over apple mixture. Bake in preheated oven for 50 to 55 minutes, or until topping is lightly browned. Serve warm.
Delicious Raspberry Oatmeal Cookie Bars
1/2 cup packed light brown sugar
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup rolled oats
1/2 cup butter, softened
3/4 cup seedless raspberry jam
Directions: Preheat oven to 350 degrees F. Grease one 8 inch square pan, and line with greased foil.
Combine brown sugar, flour, baking soda, salt, and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam. Bake for 35 to 40 minutes in preheated oven, or until lightly browned.
Allow to cool before cutting into bars.
Rhubarb Crisp
Ingredients
3 cups chopped rhubarb
1 cup white sugar
3/4 cup rolled oats
1 teaspoon all-purpose flour
1 teaspoon ground cinnamon
3/4 cup brown sugar
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup margarine or butter, softened
Directions: Preheat oven to 350 degrees F and lightly grease a 2 quart baking dish. In a large bowl, combine rhubarb, sugar, oats, 1 teaspoon flour, brown sugar and cinnamon. Stir until well combined and pour into prepared baking dish.
In small bowl, stir together 3/4 cup flour, baking soda and salt. Blend in margarine until all flour is incorporated. Sprinkle over rhubarb mixture. Bake 30 minutes, or until rhubarb is tender.
I enjoy this time with you each week. Keep writing, have a great week, and we’ll talk more next time.
Please contact me at susieqcooking2ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
