These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Easier Than Pie Apple Crisp

From GFM

<p>Easier-Than-Pie Apple Crisp &#8211; serves 6<br /> Ingredients<br /> 7 or 8 apples (preferably tart and crisp)<br /> 1 ½ teaspoon ground cinnamon<br /> 1 cup flour<br /> ⅔ cup rolled oats<br /> ¾ cup packed brown sugar<br /> ¼ cup chopped nuts (optional)<br /> ½ cup (1 stick) butter or margarine</p>
Source: From Vermont Fresh Handbook (Entered by Judy Shelton)
Serves: 6

8 each Tart and Crisp
1 1/2 teaspoons Ground Cinnamon
1 cup Flour
2/3 cup Rolled Oats
3/4 cup Brown Sugar
1/2 cup Butter or Margarine
1/4 cup chopped nuts

Step by Step Instructions
  1. Preheat oven to 375° F and grease a 2-quart baking dish.
  2. Core and cut apples into ½ inch-thick slices. Put slices in large bowl, then sprinkle on ½ teaspoon cinnamon, ⅓ cup flour, and ¼ cup brown sugar. Mix with a wooden spoon, then heap into baking dish.
  3. Cut butter into pieces. Combine remaining ingredients in small bowl and incorporate butter with a pastry blender or your fingers. Scatter over top of apples.
  4. Bake about 45 minutes or until top is golden brown and apples are bubbling. Cover with foil if necessary. Serve warm.