Best Dutch Apple Crisp Recipes

DUTCH APPLE-PUMPKIN CRISP

Steps:

• Heat oven to 350°F. Spread apples over bottom of 9-inch glass pie plate. Microwave uncovered on High 4 to 6 minutes or until apples are crisp-tender.
• Meanwhile, in small bowl, toss 3/4 cup flour, the brown sugar, butter and 1/4 teaspoon pumpkin pie spice until crumbly. Set aside.
• In medium bowl, beat remaining ingredients except whipped cream with wire whisk until smooth. Pour over apples. Sprinkle with flour mixture. Bake 30 to 35 minutes or until golden brown and set. Cool 20 minutes. Serve warm with whipped cream.

DUTCH OVEN APPLE CRISP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine apples and brown sugar in a large Dutch oven.
• Bake for 30 minutes.
• Combine milk, flour, and oats. Pour mixture over apples and brown sugar.
• Bake for 1 hour. Serve.

DUTCH APPLE CRISP

Steps:

• Toss the apples with lemon juice and put in a casserole dish.
• Combine the dry ingredients for the filling and toss with apples.
• Combine the topping ingredients and sprinkle over the apples.
• Bake at 350 F for 45-50 minutes.

DUTCH APPLE AND PUMPKIN CRISP

Steps:

• Preheat oven to 350 degrees F.
• Spread chopped aples over the bottom a 9-inch glass pie plate, then microwave uncovered on high 4 to 6 minutes or until apples are crisp-tender.
• Meanwhile, in a small bowl, mix together the 3/4 cup of flour, brown sugar, butter & 1/4 teaspoon of pumpkin pie spice until crumbly, then set that mixture aside.
• In a medium bowl & using a whisk, beat together the remaining ingredients until smooth, then pour this mixture over the apples.
• Sprinkle the filled pie plate with the flour mixture, then bake 30 to 35 minutes or until golden brown & set.
• Cool 20 minutes on a wire rack, then serve ~ goes nicely with either whipped cream or vanilla ice cream!

DUTCH APPLE CRISP YOGURT COOKIE CUPS

Steps:

• Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray.
• In large bowl, stir together 2 3/4 cups flour, the baking soda and baking powder with whisk until well combined. In medium bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg.
• Gradually stir flour mixture into butter mixture until a dough forms. Roll dough into 1-inch pieces; press each piece lightly into muffin cup. Make small indentation in top of each piece of dough.
• Bake 10 to 15 minutes or until golden brown. If indentations no longer remain, use back of shot glass to lightly press down center of each cookie cup. Cool in pan 10 minutes. Using butter knife, carefully remove cookie cups from muffin cups to cooling rack. Set aside to cool completely.
• Meanwhile, reduce oven temperature to 350°F. In small bowl, stir together brown sugar, 1/4 cup flour and the cinnamon. With pastry blender or fork, cut in 3 tablespoons butter until mixture looks like coarse crumbs. Press Streusel in bottom and up sides of ungreased 9-inch glass pie plate.
• Bake about 10 minutes or until edges are golden brown. Cool slightly. With fork, break into small pieces. Set aside to cool completely, about 30 minutes.
• To serve, in large bowl, fold yogurt into whipped topping. Spoon filling into cooled cookie cups. Top each with streusel. Store in refrigerator.

DUTCH APPLE CRISP CARMEL ICE CREAM DESSERT

Steps:

• 1. Crush 'nilla wafers in a food processer until they're fine crumbs and pour into small bowl. Stir in cinnamon. Add melted butter and stir with a fork until crumbs are all moist.
• 2. Press into the bottom of an ungreased 9 X 13" pan. Place in a preheated 350 degree oven for 15-20 minutes until set. Cool completely.
• 3. Peel and core apples. Cut apple into about 1/2 inch slices.
• 4. Place in large pot. Add water, sugar, cinnamon, nutmeg and allspice. Bring to a boile and simmer uncovered on medium heat stirring occasionly until apples are soft, about 20 minutes. Cool completely.
• 5. Pull ice cream out of the freezer for softening while making the topping. Add all dry topping ingredients to a medium size bowl and stir well.
• 6. Add melted butter and vanilla and almond extract and stir with a fork until crumbly.
• 7. Spread topping mixture evenly on a cookie sheet. Bake in the oven at 350 degrees for about 15 minutes or until dry but not too crispy. Cool completely.
• 8. Spread softened ice cream evenly on crust.
• 9. Generously drizzle carmel sauce on ice cream.
• 10. Spread apple mixture next.
• 11. Crumble topping mixture evenly on top of the apple mixture. Drizzle with more caramel sauce. Freeze for 6 hours or overnight.

DUTCH'S EASY-EASY APPLE CRISP (MICROWAVE)

Steps:

• Peel, core and slice the apples. Put in water w/ a little lemon juice while you make the crisp.
• Cut the softened butter into the Oatmeal Cookie Mix. (You can add some chopped nuts here, if you like)
• Mix the apples with the spice and you can sprinkle a little brown sugar over them, if you like...I did and thought it was a little sweet.
• Load the apples into an un-greased 8x8 Pyrex baking dish and evenly distribute the cookie mix on top.
• Into the microwave for 9min on high (Mine is 1000w) Check the apples with a wooden skewer and if still too firm, give them an additional minute, at a time...
• Let it cool and it does NOT get any easier!!! LOL
• You can substitute frozen peach slices,mango chunks thawed and drained or other fruits such as berries or pears.