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Apple-Raspberry Cups
1 package refrigerated pie crusts
2 medium apples, peeled and chopped (about 3 cups)
2 T. water
1 C. fresh or frozen raspberries
2/3 C. sugar
1/2 t. cinnamon
Heat oven to 425°F. With 3 1/2-inch round cookie cutter, cut 6 rounds from each
pie crust (12 rounds in all). Reserve remaining crust pieces. Fit rounds into
ungreased muffin pan cups, pressing gently.
In large skillet, combine apples and water; cook and stir over medium heat for 6
to 8 minutes or until tender. Remove from heat. Stir in remaining ingredients.
With slotted spoon, spoon about 3 T. pie filling into each cup. Bake at 425°F.
for 20 to 25 minutes or until edges are golden brown. Cool 5 minutes; carefully
remove from pan.
Makes 12 pie cups.
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Crunchy Baked Apples With Oatmeal and Apricots
4 large, tart cooking apples
1/4 small lemon
4 large dried apricots, chopped
4 T. soft butter
4 T. (packed) brown sugar
1/2 t. cinnamon
Several gratings of fresh nutmeg
2 T. walnuts or pecans, chopped
1/4 C. old-fashioned (not quick-cooking) rolled oats
Preheat the oven to 350°F. Wash and dry the apples, and carefully remove the
cores with a small knife, leaving the bottoms intact to form a cup. Peel away a
strip of skin from the top circumference of the apples (this prevents them from
splitting while baking).
Place the apples close together in a small baking pan, squeeze the lemon over
them and fill each apple with 1/4 of the chopped apricots.
In a small bowl, combine the butter, brown sugar, cinnamon, nutmeg nuts and
oatmeal, and rub together with your fingertips to form coarse crumbs. Spoon
crumbs into the apples, mounding them high. Pour in 1/2 inch water into pan,
place in the oven and bake until the apples are very tender and topping is
lightly browned and crispy - 35 to 45 minutes.
Serve in bowls with cream or milk.
Yield: serves 4.
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