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two-layered apple crisp

(1 rating)
Cmom02 avatar
Recipe by
Sharon Colyer
@Cmom02
Louisville, KY

This lovely apple dessert was in the Taste of Home magazine issue from December 2012/January 2013. The recipe originated with Char Morse from Michigan. She fixed this dish for the nearby Muskegon Rescue Mission, a homeless shelter, to help teach her children about homeless children.

(1 rating)
yield 12 serving(s)
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For two-layered apple crisp

  • 3/4 c
    butter, softened
  • 1 1/2 c
    packed brown sugar
  • 2 tsp
    ground cinnamon
  • 1/2 tsp
    salt
  • 2 c
    all-purpose flour
  • 2 c
    old-fashioned oats
  • ********FILLING********
  • 1 c
    sugar
  • 3/4 c
    all-purpose flour
  • 1/4 c
    packed brown sugar
  • 1 tsp
    ground cinnamon
  • 1/8 tsp
    ground nutmeg
  • 3 lg
    honeycrisp or golden delicious apples, peeled and sliced (about 6 cups)
  • 3 tsp
    vanilla exract
  • 1 Tbsp
    butter
  • optional toppings: vanilla ice cream, caramel sundae syrup and salted pecans

How To Make two-layered apple crisp

  • 1
    Preheat oven to 350°F. In a large bowl, beat the butter, brown sugar, cinnamon and salt, until crumbly. Add flour and oats; mix well. Press 3 cups oat mixture onto the bottom of a greased 9x13x2 inch baking dish.
  • 2
    In another bowl, mix the first five filling ingredients. Add apples and vanilla; toss to combine. Spoon over oat layer. Dot with butter; sprinkle with remaining oat mixture.
  • 3
    Bake, uncovered, for 45-50 minutes, or until golden brown and apples are tender. If desired, serve with toppings.
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