Easy Apple Crisp
1 package Sticky Fingers Original Scone Mix
3/4 cup cold butter, cut into ½” cubes
2/3 cup Brown Sugar, packed
2-1/2 teaspoons Cinnamon
1/3 cup chopped Pecans
8 large Granny Smith Apples (or your favorite apples)
2 Tablespoons fresh Lemon Juice
½ cup Granulated Sugar
1 teaspoon Cinnamon
4 teaspoons Cornstarch
Vanilla Ice Cream or Whipped Cream
- Preheat oven to 350°F. Spray a 9”x13” casserole dish or baking pan with non-stick spray; set aside.
- Empty Scone Mix into a large bowl; thoroughly blend in brown sugar & cinnamon. Cut in cubes of cold butter until you have moist crumbs. Stir in pecans & refrigerate while you prepare the filling.
- Pare apples & cut into ½” to ¾” chunks; stir in lemon juice. In a small bowl, combine ½ cup granulated sugar, cinnamon & cornstarch until well-blended; toss with apples. Transfer apple mixture to prepared pan & spread evenly. Top apples evenly with crumb mixture.
- Bake crisp 35-40 minutes, or until golden brown on top & apples are bubbly. Let stand a few minutes before cutting. Serve with a large spoon. Top each serving with a dollop of whipped cream or a scoop of ice cream.
Makes 16-20 servings
Recipe can be cut in half. Use 1-3/4 cups Scone Mix, 6 Tablespoons cold Butter, 1/3 cup brown sugar, 1-¼ teaspoons cinnamon & 3 Tablespoons chopped pecans for the crisp topping. For the filling, use 4 apples, 1 Tablespoon lemon juice, ¼ cup granulated sugar, ½ teaspoon cinnamon & 2 teaspoons cornstarch. Prepare as directed above & bake in an 8” casserole dish or baking pan for 35-40 minutes.