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Cooking with Linda

RECIPES

APPLES


Apple Cake

9x13x2 pan – sprayed with Pam ©
Bake at 350° – 40 minutes
Mix and let stand:
3 cups chopped apples
1 1/2 cups white sugar
1/2 cup dark brown sugar
Add:
2 cups flour
1/2 tsp. salt
2 tsp. soda
1 tsp. cinnamon
Add:
2 eggs – slightly beaten
1/2 cup canola oil
2 tsp. vanilla
Add:
1 cup chopped nuts
Tastes even better the second day !!!


Easy Apple Crisp

9x13x2 pan
Bake at 350° for 30 minutes
Melt butter in 9x13x2 pan
In a bowl mix:
1 cup flour
1 cup sugar
2/3 cup milk
Pour into pan.
Add:
Drop 2 cups apples evenly on top.
DO NOT MIX.
Bake as above.
Sprinkle 1 tsp. sugar on top.
Bake additional 10 min.
Canned, or frozen or fresh raspberries, pears, peaches, etc. may be used.


Praline Apple Bread

1 cup granulated sugar
8 oz. sour cream
1 cup chopped pecans
1/4 cup butter or margarine
2 cups flour
1/4 cup brown sugar
1-1/4 cup tart Michigan apple, peeled and chopped
2 eggs
1/2 tsp. salt
2 tsp. vanilla
1/2 tsp. baking soda
2 tsp. baking powder
In a large mixing bowl, beat together:
on low speed, until combined
sugar, sour cream, eggs, and vanilla.
Then beat on medium speed for two minutes.
Stir together:
flour, baking soda, baking powder and salt
Add to sour cream mixture
Beat on low speed, until combined.
Stir in: apples 1/2 cup of the pecans.
Turn innto a greased 9x5x3-inch loaf pan.
Sprinkle with remaining chopped pecans.
Press lightly into batter.
Bake at 350° for 55 – 60 minutes.
Cool in pan on wire rack for 10 minutes.
In small pan combine butter and brown sugar.
Cook and stir until mixture comes to a boil
Reduce heat and boil gently for one minute.
Remove bread from pan and drizzle top with mixture.
Cool.
Makes 1 loaf

Upside-Down Apple Pecan Pie

9 in. pie pan Bake at 375° – 40 – 50 minutes
1 cup chopped pecans
1/2 cup firmly packed brown sugar
1/3 cup margarine or butter, melted
pastry for 2 crust pie
1 tsp. flour
6 cups (6 medium) sliced, peeled apples
1/4 cup sugar
2 TB. flour
1/2 tsp. cinnamon
1/8 tea. nutmeg
Combine pecans, brown sugar and margarine: spread evenly over bottom of pan.
Prepare pie crust, placing bottom crust over pecan mixture in pan.
In large bowl, combine apples, sugar, flour, cinnamon, and nutmeg: mix lightly.
Spoon into pie crust-lined pan.
Top with second crust and flute: cut slits in several places
Bake at 375° for 40 – 50 minutes or until crust is golden brown and apples are tender.
Cool pie upright in pan for 5 minutes.
Place serving plate over pie: invert. Carefully remove pan.
Some nuts may remain in pan: replace on pie with knife.
Cool at least 1 hour before serving.
Garnish as desired.
Serves 8.


Apple Salsa

(courtesy of Michigan Apple Committee)
(Low Fat, Low Sodium)
2 medium red Michigan Apples
2 tablespoons lime juice
1/2 cup chopped orange segments
1/2 cup finely chopped onions
1/2 cup finely chopped green pepper
1 finely chopped jalapeno
1 clove garlic, minced
2 tablespoons chopped fresh cilantro
1 tablespoon apple cider vinegar 1/2 teaspoon ground cumin
1 teaspoon vegetable oil
Core and dice apples into 1/4 inch pieces.
Toss immediately with lime juice.
Stir in remaining ingredients.
Chill 2 hours.
Delicious as a dip for tortilla chips. Also can be served over fish, chicken or turkey.
Yield: 3 cups.


Apple-Cabbage Salad

(courtesy of Michigan Apple Committee)
(Low Fat, Low Sodium)
1/2 cup vanilla low fat yogurt
2 tablespoons low fat mayonnaise
1/8 teaspoon salt
2 teaspoons celery seeds
3 tablespoons honey
1 tablespoon spicy brown mustard
3 cups shredded green cabbage
1 cup julienne-cup, peeled jicama (1 1/2 x 1/4-inch pieces)
(Variation: to omit jicama, add extra 1 cup shredded cabbage)
4 cups diced red Michigan Apples
Combine yogurt, mayonnaise, salt, celery seeds, honey, and mustard. Set aside.
In large mixing bowl, combine remaining ingredients.
Add yogurt mixture, tossing until combined.
Serve immediately.
Yield: 8 servings.


Old-Fashioned Apple Pie

(courtesy of Michigan Apple Committee)
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup shortening
5 tablespoons cold milk
***********
1 cup Pioneer sugar
3 tablespoons flour
1 teaspoon cinnamon
1/8 teaspoon nutmeg
6 cups sliced, peeled Michgan Apples
1 tablespoon margarine
1 teaspoon Pioneer sugar
Combine the 2 cups flour and salt.
Using pastry blender, cut in shortening until mixture resembles coarse crumbs.
Add all milk at one time, stirring with fork only until combined.
With hands, gather dough into ball and let rest in bowl 10 minutes while preparing filling.
In large bowl, combine the 1 cup Pioneer sugar, 3 tablespoons flour and spices.
Add apples and toss until evenly coated; set aside.
On floured surface or pastry cloth, roll half of dough into 12-inch circle.
Ease pastry into pie plate.
Fill pastry with prepared apple filling.
Cut margarine into small pieces and place over filling.
Repeat rolling of remaining dough; cut slits in top.
Lightly moisten edge of bottom pastry with water.
Place top crust under bottom crust to seal; crimp.
Sprinkle with remaining 1 teaspoon sugar.
Bake at 375° for about 1 hour 10 minutes or until golden brown and apples are tender, covering edges with foil to prevent over browning, if necessary.
Yield: 8 servings.


Apple Orchard Salad

(courtesy of Michigan Apple Committee)
4 cups chicken breast, diced
8 cups spring greens
4 fresh Michigan Gala apples, thin sliced
1 cup shredded Swiss cheese
1 cup glazed walnuts
1 cup apple cider vinaigrette dressing
Toss salad greens and apple cider vinaigrette together in bowl.
Arrange diced chicken on top of greens.
Sprinkle cheese to cover.
Arrange apple slices in circular rows to cover.
(Hint: apple will oxidize, these should be placed just before serving. Drop in lemon quice and water to prevent browning.)
Sprinkle glazed walnuts to finish.
Yield: 6-8 portions

Apple Cider Vinaigrette Dressing

2 cups fresh apple cider
1/2 teaspoons cracked black pepper
1/4 cup apple cider vinegar
1/4 teaspoon salt
Sprinkle of ground clove to taste
1/4 teaspoon cinnamon
1/4 cup Pioneer sugar
1 1/4 cup vegetable oil
Mix together all ingredients (except oil) until sugar is dissolved. Add oil.
Yield: 8 servings @ 2 1/2 cups
Will refrigerate up to one week

Glazed Walnuts

1 cup walnut halves
1 tablespoon butter
2 tablespoons Pioneer sugar
Melt butter in a sauté pan over medium heat.
Sauté walnuts until slightly toasted.
Sprinkle with sugar and toss over heat for one minute.


Hot Raspberry-Apple Cider

(courtesy of Michigan Apple Committee)
(No Fat, No Cholesterol, Low Sodium)
8 cups Michigan Apple cider or Michigan Apple juice
1 cup frozen raspberry juice concentrate, thawed
1/4 cup Pioneer sugar
1 cinnamon stick
Combine all ingredients in 4-quart saucepan.
Heat over medium heat, stirring occasionally, until mixture starts to simmer.
Reduce heat and simmer 10 minutes.
Remove from heat.
Remove cinnamon stick.
Serve hot.
Yield: 8 servings.


Apple Smoothie

(courtesy of Michigan Apple Committee)
2 containers (8 oz. each) vanilla lowfat yogurt
1/4 cup Pioneer sugar
1/4 cup honey
1 cup thawed, frozen Michigan apple juice, concentrate, undiluted
3 cups milk
Thoroughly combine yogurt, sugar, honey and apple juice concentrate.
Refrigerate about 1 hour or until thoroughly chilled.
Add milk to chilled yogurt mixture and serve cold.
Yield: 6 servings


Apple Date Bread

(courtesy of Michigan Apple Committee)
1 cup all-purpose flour
1/2 cup whole wheat flower
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon apple pie spice
1/2 cup firmly packed Pioneed brown sugar
2 tablespoons vegetable oil
2 eggs
1 cup diced, peeled Michigan Apples
1/2 cup unsweetened Michigan Applesauce
1/3 cup diced dates
1/2 cup broken walnuts, optional
Vegetable cooking spray
In small bowl, combine flours, salt, baking powder, soda and spice. Set aside.
In large mixing bowl, combine sugar, oil and eggs until smooth.
Stir in Michigan Apples, Michigan Applesauce, dates and walnuts.
Add dry ingredients, mixing until combined.
Spread in 9 x 5 x 3-inch loaf pan coated with cooking spray.
Bake at 350° about 45 minutes or until golden brown and wooden pick inserted in center comes out clean.
Remove from pan and cool on wire rack.
Drizzle with powdered sugar glaze, if desired.
Serve cut into 1/2 inch slices.
Yield: 16 servings


Caramel Apple Buckle

(courtesy of Michigan Apple Committee)
1 can (21 oz.) Michigan Apple pie filling
1/4 cup fat-free caramel ice cream topping
1/2 cup all-purpose flour
1/4 cup firmly packed Pioneer brown sugar
1/2 teaspoon cinnamon
3 tablespoons margarine
1 package (9 oz.) yellow cake mix
1/2 cup water
1 egg
Vegetable cooking spray
In medium size bowl, cut Michigan Apple pie filling with pastry blender or knife until Apples are diced.
Stir in caramel topping. Set aside.
In small bowl, combine flour, sugar and cinnamon.
Cut in margarine with pastry blender until mixture is size of peas. Set aside for topping.
Prepare cake mix according to package directions, using water and egg.
Spread in shallow 2-quart baking dish coated with cooking spray.
Drop Apple pie filling mixture evenly over batter.
Sprinkle with topping.
Bake at 350°F about 35 minutes or until golden and wooden pick inserted in center comes out clean.
Serve warm, garnished with whipped topping or frozen yogurt, if desired.
Yield: 8 servings, 3/4 cup each.


RASPBERRIES


Raspberry Swirl

9×13 pan Mix and press firmly on bottom of pan:
1 cups graham cracker crumbs
1 tbs. sugar
1/2 stick melted margarine
Chill until set
Sprinkle 2 tbs. sugar over 2 cups slightly crushed fresh raspberries
Let stand: 1/2 hr
Dissolve: 1 – 3 oz. pkg. Raspberry Jello in 1 cup boiling water
Drain juice from raspberries, add water to make 1 cup,
add to jello
Chill until partially set
Melt 1/2 pound marshmellows in 1/2 cup milk
Cool completely
Fold into 1 cup Dreamwhip
Add berries to jello,
Swirl in marshmellow mixture
Pour into crust
Chill


Raspberry Sorbet

Yields: 8 small scoops
Ingregients:
1 1/4 cups fresh raspberries
2 Tbs. white grape juice
1 1/2 Tbs. fruit-sweetened raspberry preserves
Combine:
all ingredients in a food processor.
Pulse a few times, then process into a stiff slush.
Use immediately or scoop into balls and freeze.


PUMPKINS


Frozen Pumpkin Squares

9×13 pan
Mix and press in bottom of pan
34 crushed Ginger Snaps
1 stick margarine – melted
1/2 cup chopped nuts
Save 1/2 cup for topping
Spread 1 qt. softened vanilla ice cream over Ginger Snap mixture
Mix: 2 cups canned pumpkin
1 1/2 cups sugar
1/2 tsp. nutmeg
1/2 tsp. cloves
1/4 tsp. cinnamon
Fold mixture into 1 pkg. Dream Whip – whipped
Spread on ice cream
Top with crumbs
Freeze


Gold Pumpkin Soup

Ingredients:
3 green onions, finely sliced
2 Tbs. butter
1 cup grated carrots
1 tsp. ground cumin (opt.)
1 tsp. ground ginger
2 cups cooked, mashed pumpkin
1 can creamed corn
1/2 tsp. kosher salt
fresh ground pepper, to taste
3 cups water, stock or apple juice
Mix:
the butter in a saucepan and put in the carrots, creamed corn and pumpkin.
Stir in:
the remaining ingredients and simmer for 8 – 10 minutes.
Serve:garnished with chopped green onions and fresh croutons.


RECIPES SUBMITTED BY OUR 2006 CUSTOMERS


Apple Relish

From Paula P. Sharp
(serves 8)
4 large apples
1 lemon
1 onion chopped
2 medium pickles
1) Wash and peel apples. Cut and dice fine. Sprinkle with lemon juice quickly to prevent browning.
2) Add onion and chopped pickles. Mix well.
3) Serve with pork. Add 2 to 3 TB french dressing to this relish for variety. Makes 3 cups.


Apple Crisp

From Barbara France
5 C sliced and peeled apples
1 C light brown sugar
¾ C flour
¾ C quick oats
1 tsp cinnamon
½ tsp nutmeg
½ C soft butter
Preheat oven to 350°
1) Arrange apples in buttered 8″ square pan.
2) Combine brown sugar, flour, oats, cinnamon, and nutmeg.
3) Cut in butter till mixture is crumbly.
4) Sprinkle over apples, press down lightly.
5) Bake for 45 min or till golden brown on top.
Makes 9 servings


Apple and Ginger Deep-dish Pie

From Marta Dmytrenko
5 cups pared apples, cubed or sliced
¼ cup white granulated sugar
¼ cup crystallized ginger, chopped
2 T. cornstarch
1 T. ground cinnamon
One double-crust pie crust
¼ cup sugar, white
1 egg white beaten
Combine first 5 ingredients and put in unbaked pie crust.
(Optional: Dot with 2 T. butter.)
Top with 2nd crust; crimp edges and make decorative slits in top.
Brush with egg white.
Sprinkle with sugar.
Place pie on cookie sheet.
Bake at 375° until browned.
Protect edges of crimped crust with aluminum foil halfway through baking.


Applesauce Pie

From Rick Lepsetz
1 prebaked pie shell
3 cups sweetened applesauce
¼ Teaspoon nutmeg
3 egg whites
3 Tbsp confectioners sugar
½ Tsp vanilla
Preheat oven to 425°.
Fill shell with applesauce.
Sprinkle with nutmeg.
Beat egg whites till stiff, fold in sugar, add flavoring and cover pie filling to pastry rim.
Back 20 min at 425° or until nicely browned.


Pork Chops and Apples

2 Tbsp butter
6 Pork chops
4 Apples, peeled, cored, and sliced
¼ cup brown sugar
½ tsp. cinnamon
Brown pork chops on both sides in butter.
Place apple slices in greased baking dish.
Combine brown sugar and cinnamon and sprinkle over apples.
Add pork chops.
Cover and bake in 325° oven for 1½ hours. Serves six.


Snickers Salad

From Eva Fink
(Serves 15-20)
6 large Granny Smith apples – cut into bite size pieces (skin on)
1 bag “fun size” snickers candy bars (11.18 oz) cut into small pieces (or more Snickers if you like!)
1 8oz Cool Whip
Mix together, chill, and serve.


Apple Dip

8oz. Cream cheese, softened
½ cup Brown sugar
1 tsp. Vanilla extract
½ cup Chopped walnuts
Beat cream cheese until smooth.
Add sugar and vanilla.
Beat until creamy.
Stir in walnuts.
Serve with tart apple slices.
Makes two cups.


Upside Down Apple Tart

With its caramelized apples and golden crust, this just might be the most beautiful fall dessert you’ll ever serve!
Prep: 10 min.
Total: 50 min.
¼ cup butter
1 pkg. (4-serving size) lemon jello
½ tsp. ground cinnamon
7 Golden Delicious apples, peeled, cored, and quartered
1 refrigerated ready-to-use pie crust (½ of 15-oz. pkg)
1 cup thawed Cool Whip
Preheat oven to 400°.
Melt butter in 10-inch ovenproof nonstick skillet on medium heat.
Add dry jello mix and cinnamon.
Cook and stir until jello is dissolved.
Arrange apples, cut-sides down, in circular pattern on bottom of skillet.
Top with remaining apples.
Cook apples on medium-low heat 20 min. or until apples begin to soften and jello mixture starts to thicken.
Place pie crust over apples.
Place skillet in oven.
Bake 20 min. or until crust is golden and apples are tender.
Cool 3 min.
Using oven mitts, place large serving plate on top of skillet.
Carefully turn skillet over onto plate.
Serve warm.
Cut into 10 slices.
Top each serving with about 2 Tbsp. Cool Whip.
Makes 10 servings.


Blushing Apples

Prep: 15 min.
Total: 30 min.
2 pkg. (4-serving size each) strawberry Jello
¼ tsp. ground cinnamon
4 cups water
4 medium apples, such as Granny Smith, McIntosh, or Golden Delicious
½ cup thawed Cool Whip
Combine dry jello mix and cinnamon in 3- to 4-qt. saucepan.
Add water.
Bring to boil on medium-high heat, stirring frequently until jello is completely dissolved.
Peel and core apples.
Add to jello mixture in saucepan; partially cover saucepan with lid.
Return to boil.
Reduce heat to medium-low; simmer 10 to 15 min. or just until apples are fork tender and gently turn apples every 5 min.
Remove apples from liquid.
Serve apples warm. Or, cool and store in tightly covered container in refrigerator at least 1 hour or overnight.
Serve each apple topped with 2 Tbsp. Cool Whip.
Garnish with fresh mint, if desired.
Makes 4 servings, 1 apple each.


Candy Apple Salad

1 20oz can of chunk pineapple
1 egg
2 cups mini marshmellows
1 8oz tub Cool Whip
½ cup sugar
1 Tbls flour
1½ Tbls white vinegar
1½ cups Planters peanuts
3 Red Delicious apples
3 Granny Smith apples
The night before serving:
Drain syrup from pineapple into sauce pan.
Turn on low heat.
Add sugar, egg, vinegar, and flour.
Stir until it thickens some.
Remove from heat and add this mixture to the pineapple and mini-marshmellows in a sealable container.
Mix well and refrigerate overnight.
6 hours later or next day:
Core apples and cut into chunks. Do not do this the night before or apples will brown.
Add all the remaining ingredients and the vinegar mixture in LARGE bowl and mix well and serve.
This salad will keep for a week in fridge, but it tastes so good it rarely does!


Jewish Apple Cake

From Cindy Marchioni
5 medium apples
4 eggs
2 c. sugar
1 c. oil
3 c. sifted flour
3 tsp. baking powder
½ tsp. salt
½ c. orange juice
1½ tsp. vanilla
8 tsp. sugar
4 tsp. cinnamon
Grease and flour a 9 inch tube pan.
Peel and slice apples as for pie.
Mix together the 8 tsp. sugar and the 4 tsp. cinnamon and set aside.
Beat eggs until light and fluffy.
Beat in sugar and add oil gradually.
Resift flour with baking powder and salt, and add alternately with the orange juice to the egg mixture.
Beat in vanilla.
Pour about ¼ of the batter into the prepared tube pan.
Arrange 1/3 of the apple slices over this, then sprinkle on 1/3 of the cinnamon-sugar mixture.
Repeat these layers two more times, and end with the balance of the batter for the top layer.
Bake at 325° for 90 minutes or until nicely browned.


Oma’s Dutch Apple Tart

From Iny Krabbe-Collet
2/3 cup brown sugar
12 and 2/3 tablespoons butter
2 and 2/3 cups flour
2 eggs
5 sour apples, peeled and chopped
Handful of raisins
Bit of cinnamon
1 and 3/4 tablespoons white sugar
Pre-heat oven to 300-325 degrees. Grease well a large spring-form pan, sides and bottom.
1) Put flour, butter, brown sugar and 1 egg yolk in a bowl. Cut the butter in small chunks and knead the dough. Keep the dough cool; it works better.
2) Roll out the dough on a lightly floured surface. Cut a circle to fit the bottom of the spring form pan, and strips to form the sides of the pan. Fit into the pan, and smooth closed the spaces to seal. Make sure you have enough dough left for the top.
3) Mix the apples, raisins, cinnamon and sugar in another bowl. Pour into the tart shell in the pan.
4) Using the remaining dough, roll out and cut into 14 strips. Lay 7 across the top of the pie, leaving space in between each. Then lay the other 7 diagonally across the first set of strips, creating a lattice work effect.
5) Beat 1 egg and the left-over egg white together and brush on top of the crust. Back 60-90 minutes in the middle of the oven.
6) Enjoy!


Abby’s Pecan Applecake

Serves 10
Ready in 1-2 hours
2 tablespoons melted butter
5½ cups sugar
½ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
1½ cup all-purpose flour
3 tart apples, such as Granny Smith, peeled, halved, and sliced (3 cups)
½ cup butter
2 large eggs
1/3 cup milk
2 tablespoons rum
2 teaspoons vanilla extract
2 tablespoons finely chopped pecans
1½ teaspoon baking powder
1½ teaspoon baking soda
1½ teaspoon salt
Preheat the oven to 350 degrees.
Brush the sides of a 8 x 3¼ inch springform pan with the melted butter.
Mix together ½ cup sugar, cinnamon, nutmeg, and ¼ cup flour, and sprinkle the mixture evenly over the bottom of the pan.
Wrap foil around the pan to prevent leakage.
Starting at the outside edge, arrange a ring of apple slices in the pan, slightly overlapping and pointing to the center (it will feel backwards).
Fill in the center with another circle of apples, with some overlap occurring.
Layer any remaining apple slices evenly, overlapping to prevent the batter from escaping.
With a wooden spoon or electric mixer, beat together the butter and 1 cup sugar.
Add the eggs, milk, rum, and vanilla. The batter will look curdled.
Add 1¼ cup flour, the nuts, baking powder, baking soda, and salt, beating only until the flour is completely incorporated.
Pour the batter over the apples and spread evenly.
Place the pan on a baking sheet and bake in the middle of the oven until a toothpick inserted in the cake comes out clean, about 70 minutes.
Cover with a piece of foil if the top begins to brown too quickly.
Let the cake rest in the pan on a rack for 5 minutes, then, using a small, flexible knife, gently separate the sides of the cake from the pan.
Invert the cake on the rack, letting it stay in the pan for another 10 minutes, then remove the pan, lifting it up carefully.


Low Fat Apple Crisp

From the American Institute for Cancer Research
If grandma’s apple crisp was always your favorite treat, try this version with a scoop of low-fat vanilla yogurt.,br> 3 pounds peeled, cored and sliced Granny Smith apples
1/3 cup brown sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
For the crumb topping:
3 tablespoons flour
3 tablespoons rolled oats
1½ tablespoons brown sugar
1 tablespoon margarine
Preheat oven to 350°.
Lightly grease a 2-quart shallow baking dish with nonstick cooking spray.
Place the apple slices in prepared baking dish.
Combine the 1/3 cup brown sugar, cornstarch, cinnamon, and nutmeg.
Sprinkle over the apples, tossing to coat evenly.
Cover the dish with foil.
Bake at 350° for 30 minutes.
For the crumb topping:
Meanwhile, combine the flour, oats, and 1½ tablespoons brown sugar in a small bowl.
Mash the margarine into the dry mixture with a fork.
Remove the baking dish from oven, sprinkle with the crumb mixture and bake uncovered for another 40 minutes.


Apple Raspberry Crisp

Serve with vanilla ice cream or whipped cream.
½ cup all-purpose flour
½ cup firmly packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into ½-inch cubes
Fruit filling:
2½ pounds Golden Delicious apples (6 or 7 medium apples), peeled, cored, and thinly sliced
1 tablespoon fresh lemon juice
½ cup granulated sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
3 tablespoons unsalted butter, cut into ¼-inch cubes
1½ cups fresh or frozen raspberries (not in syrup)
1) Preheat the oven to 350°. Butter the bottom and sides of a 9-by-13-inch glass baking dish.
2) To make the fruit filling, in a large bowl, toss the apple slices with the lemon juice. Add the granulated sugar, flour, and cinnamon and stir to combine. Add the apple brandy and butter cubes and toss until combined. Gently toss in the raspberries. Evenly spread the apple mixture in the prepared pan.
3) Bake the crisp for 40 minutes, or until the fruit is bubbling and the top is browned. Serve warm.


For Additional Recipes We Highly Recommend michiganapples.com.