Apple Crisp, (or Blueberry, Cherry, or Rhubarb Crisp)
4 medium, tart cooking apples (Rome Beauty, Golden Delicious, Greening), sliced (4 cups)
2/3 to 3/4 cup packed brown sugar
1/2 cup all-purpose or self rising flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup softened butter, stick margarine or spread with at least 65% vegetable oil
3/4 t ground cinnamon
3/4 teaspoon ground nutmeg
Heat oven to 375.
Grease bottom and sides of 8x8x2 baking pan with shortening.
Arrange apples in pan. Mix remaining ingredients and sprinkle over apples.
Bake about 30 minutes or until topping is golden brown and apples are tender.
Serve warm, and if desired, with cream or ice cream
Blueberry Crisp: Substitute 4 cups fresh or frozen (thawed and drained) blueberries for the apples.
Cherry Crisp: Substitute 1 can (21 oz) cherry pie filling for the apples and use 2/3 cup brown sugar.
Rhubarb Crisp: Substitute 4 cups cut-up rhubarb for the apples.
1 cup all-purpose flour
1/2 cup butter or stick margarine, softened
1/4 cup powdered sugar
2 tsp grated lemon peel
2 T lemon juice
1/2 tsp baking powder
1/4 tsp salt
3 tsp powdered sugar
Heat oven to 350
Mix flour, butter and 1/4 cup powdered sugar and press into ungreased square baking pan, building up 1/2 inch edges.
Bake for 20 minutes.
Beat together the lemon peel, lemon juice, baking powder, salt and eggs with electric mixer on high speed until light and fluffy and pour the mixture over the hot crust.
Bake 25-30 minutes or until no indentation remains when lightly touched in the center.
Let cool in the pan on a trivet or wire rack and sprinkle the top with 3 tsp powdered sugar.
Cut into 1 & 1/2 inch squares.