Preparation. topping Step 1. Combine brown sugar, oats, flour, and salt in large bowl; toss to blend. Add butter and rub in with fingertips until mixture comes together in moist clumps.

This Sourdough Apple Pie features fresh apples and warm spices, all tucked into a sourdough discard pie crust and topped with ...

As the apple crisp sits, the topping absorbs moisture and gets soggy. That said, it’s still delicious! Covered with plastic wrap and refrigerated, this apple crisp will stay fresh for 3 days.

For the topping: Combine 1½ cup flour, oats, brown sugar, ½ teaspoon cinnamon, baking soda, baking powder and salt in the same mixing bowl.Add ⅔ cup melted butter. Stir the mixture until the ...

The crispy, crumbly streusel is what makes apple crisp shine and it's best when served the same day. As the apple crisp sits, the topping absorbs moisture and gets soggy. That said, it’s still ...

Method: Peel, core and chop the apples. Squeeze the lemon and mix with the apples. Mix the dry ingredients together and mix with the apples. Mound the apples up in your pie crust and sprinkle with ...

Peel, core and slice 6 to 8 firm apples (it will be about 7 cups). You can use a combination of Golden Delicious, Gala or Fuji apples. Layer them in a pie crust that has been made prior to ...

This grilled fruit crisp is good with whatever fruit you find at the market, ripe and ready to be mixed with a little bit of sugar, citrus and cinnamon. SKIP TO MAIN CONTENT In the news ...

3 cups blueberries. 2 cups blackberries or raspberries. Zest and juice of 1 orange. Zest and juice of 1 lemon. 1/2 cup granulated sugar, more or less, depending on sweetness of the fruit ...

Break streusel into chickpea-size clumps and arrange over filling; you want to go all the way to the edges so filling is covered completely. Step 10 Bake pie until crust is golden brown, 50–60 ...