Recipes » Apple Crisp
Apple Crisp
4 cups apples, peeled and sliced
1 stick butter
1 package Halladay's Apple Crisp Mix
Peel, core and slice 4 cups of apples, then place them in to a 9" pie plate. Set aside and make the topping. Cut one stick of butter into small pieces and blend with Halladay's Apple Crisp mix. Crumble topping mixture over apples. Bake at 350˚F for approximately 20-30 minutes, or until bubbly and lightly browned.
Zucchini Crisp
6 cups peeled and diced zucchini
1 cup sugar
3 Tbsp cinnamon
1 stick butter
1 package Halladay's Apple Crisp Mix.
Toss zucchini with cinnamon and sugar. Let rest for 30 minutes and drain liquid. Dump into 9X12 pan. Cut one stick of butter into small pieces and blend with Halladay's Apple Crisp mix. Crumble topping mixture over zucchini. Bake at 350˚F for approximately 35-40 minutes, or until bubbly and lightly browned.
Blueberry Crisp
4 cups of blueberries
1/2 cup flour
1 Tbs lemon juice
2/3 cups sugar
1 package Halladay's Apple Crisp Mix
Stir berries into flour, lemon juice, and sugar. Pour into 9" pie plate. Add Halladay's mix to top. Bake according to package directions.
Strawberry Rhubarb Crisp
4 cups rhubarb, diced
2 cups strawberries, chopped
1 cup sugar
1/3 cup of flour
1 package Halladay's Apple Crisp mix
Combine rhubarb and strawberries, into sugar and flour mixture. Pour mixture into 9" baking dish. Top with Halladay's mix. Bake according to package directions.
Peach Crisp
3 cups peaches chopped
3 Tbs flour
1/2 cup sugar
1 package Halladay's Apple Crisp mix
Combine peaches into flour, and sugar. Pour into a 9" baking dish. Top with Halladay's Crisp mix. Bake according to package directions.