5 apples ( we recommend Granny Smith, Fuji, Winesap, Honeycrisp, Crispin or Pink Lady) – peeled, cored, and sliced
3/4 cup pure maple syrup (Grade B or Grade A medium or dark amber)
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1 pinch salt
1/2 cup butter, softened
Preheat oven to 375 degrees F (190 degrees C).
Place apples in an 8×8 inch baking dish. Toss apples with maple syrup. In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples.
Bake in the preheated oven for 35 minutes, until topping is golden brown. Serve warm or at room temperature.
2 cans (15 ounces) apricot halves, drained
1 can (29 ounces) pear halves, drained
1 can (29 ounces) peach halves, drained
1 can (20 ounces) pineapple chunks, drained
3/4 cup golden raisins
1/4 cup butter
1/2 cup packed brown sugar
1 teaspoon curry powder
In a 2-1/2-qt. casserole, combine fruit and raisins. Melt butter in a small saucepan; stir in brown sugar and curry powder. Cook and stir over low heat until sugar is dissolved. Pour over fruit mixture; mix gently. Cover and bake at 400° for 30 minutes or until heated through. Yield: 10-12 servings.
1 can of refrigerated crescent rolls
4 oz. Cream Cheese, softened
2 Tbs. sugar
1/2 c. blueberries
Preheat oven to 375.Unroll dough into 4 rectangles, pressing seams together to seal.In a small bowl combine sugar and cream cheese, mixing well. Spread onto rectangles, staying about 1/2″ from the edges. Top each with blueberries.
Bring the corners together on top and seal. Place on an ungreased baking sheet and bake for 11-13 minutes.
4 lbs. firm, tart apples – peeled, cored, sliced
2 qt. water
2 Tbls. lemon juice
4 cups granulated sugar
2 cups water
1/3 cup red hot cinnamon candies
1/3 cup distilled white vinegar
1 Tbls. whole cloves
Soak apple slices in water and lemon juice.
Combine sugar, water, cinnamon candy, vinegar, and cloves in a 6 quart saucepan. Bring to a boil, then simmer 3 minutes, stirring constantly.
Drain apples, add to hot syrup, and cook 5 minutes. Serve hot