Home Cookin'

I made Spiked Apple Crisp for a Junior League event - it's a recipe out of our cookbook. Apple treats happen to be my favorite. Thought I'd share in case you're interested...the only suggestion I'd make is reduce the Grand Marnier and Amaretto. It was a little strong for the dessert.

Spiked Apple Crisp

5 cups apples, peeled and diced
1/2 teaspoon ground cinnamon
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1-ounce Grand Marnier
1-ounce Amaretto
3/4 cup sugar
1/4 cup light brown sugar
3/4 cup flour
1/4 teaspoon salt
1/2 cup butter, softened
Vanilla ice cream or whipped cream

Preheat oven to 350 degrees. Arrange apples in a greased 2-quart casserole. Sprinkle cinnamon, lemon and orange peels, Grand Marnier and Amaretto on top of apples. Combine sugars, flour, salt and butter until crumbly. Spread this mixture over apples. Bake 1 hour or until apples are tender and top is brown. Serve warm with vanilla ice cream or whipped cream.

Yields: 8 servings

Cutting up the apples...

I found it easier to prepare the ingredients and get them ready to combine all at once. Then it was simple as dumping the bowls into the casserole.

First add the spice combination on top of the apples....

...Then the flour mixture.

Bake, and whoilla! A wonderful smelling house and dessert. (This is three batches below.)