Wisconsin Apple Growers Association

 Desserts Category

Apricot-Apple Crumble

Shirley M. Johnson, Warrens
 

1 cup orange juice                                                           Topping:

3/4 cup dried apricots,                                                3/4 cup flour

    finely chopped                                                           1/2 cup quick oatmeal

1/3 cup honey                                                               1/2 cup chopped pecans

1/4 cup maple syrup                                                    1/4 cup vegetable oil

2 Tbs. lemon juice 1/4 cup maple syrup

8 cups tart Wisconsin apples,

   peeled and sliced

3 Tbs. flour

1 1/2 tsp. cinnamon

1/2 tsp. ginger

In a medium bowl, combine orange juice, apricots, honey, maple syrup and lemon juice; set aside.

Arrange apple slices in an ungreased 13” x 9” baking pan.  Combine flour, cinnamon and ginger; stir in apricot mixture.  Spoon over apples.  Combine topping ingredients in a small bowl; crumble over fruit.

Bake at 350º for 50 to 60 minutes or until topping is golden brown and fruit is tender.

Serve with ice cream or whipped topping and garnish if desired.  Makes 12 servings.

Crumb Crust Apple Pie

Pam Jordan, Milwaukee

Crust: Mix dry ingredients together.  Cut in lard until crumbly.  Add water to form ball.  Roll out to fit 9” pie plate.
 

Crumb Topping:

1/2 cup butter

1/2 cup flour

3/4 cup packed brown sugar

1 cup quick-cooking oats

Preheat oven to 375º.  Toss apples with sugar and spice.  Pour in pastry shell.  Combine dry topping ingredients.  Cut in butter until crumbly.  Top apples with crumb mixture.  Decorate with remaining pastry dough, if desired.  Bake 45 minutes, then tent pie with aluminum foil for 15 to 20 minutes more (or until filling is bubbly.)  Remove from oven and cool.  Pie may be served cooled or warm.

Apple White Chocolate Cheesecake Pie

Shelly Platten, Amherst

1—9” chocolate crumb pie crust

8 oz. reduced fat cream cheese, softened

1 cup cold 1% milk

1 box instant white chocolate pudding mix, 4 serving size

1/4 tsp cinnamon

2 large Cortland apples, cored

1 Tbs. lemon juice

1/2 cup pecans, finely chopped

1 1/2 cup light whipped topping

Garnish:

Additional whipped topping, white and dark chocolate curls, apple slices, whole pecans

In a large mixing bowl, beat cream cheese with hand mixer until fluffy.  Gradually beat in milk until mixture is runny and smooth.  Beat in pudding mix and cinnamon for minute.  In food processor, place unpeeled apples cut in large chunks.  Pulse until finely chopped, mix in lemon juice to coat.  Fold chopped apples into pudding mixture, along with pecans.  Fold in whipped topping.  Pile mixture into crumb crust. 

Garnish with piped on additional whipped topping, chocolate curls, apple wedges, and whole pecans.

Chill 4-6 hours to set, then slice and serve.

Makes 8 servings.

Last Modified: October, 2008 Copyright © 1998 Wisconsin Apple Growers Association Click the apple to go home.