Apple Crisp

Sorry this picture didn't turn out very well. I only had my camera phone so it doesn't do it justice. We found this recipe online at BettyCrocker.com. It is super easy and ever more tasty!

4	medium tart cooking apples, sliced (4 cups)
3/4	cup packed brown sugar
1/2	cup all-purpose flour
1/2	cup quick-cooking or old-fashioned oats
1/3	cup butter or margarine, softened
3/4	teaspoon ground cinnamon
3/4	teaspoon ground nutmeg
	Cream or Ice cream, if desired

	Print these coupons...
	$1.00 off TWO Chex Mix® Plus 22 more...
	About Concordance™

1.	Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
2.	Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.
3.	Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream

We used Granny Smith apples and they were perfect. It was really easy and we can't wait to do it again!

Just as good as it looks!

I saw fruit tarts at the farmers market and wanted one sooooo bad! So I decided to look it up and make it. This was pretty easy and so delicious! I got the recipe from cooks.com but I will post it all here! Enjoy!!

FRESH FRUIT TART WITH SHORTBREAD COOKIE PASTRY

TART SHELL: 1 stick butter, room temperature 1 1/2 tbsp. shortening 5 tbsp. confectioners' sugar 1 c. flour Dash salt 1 egg yolk TART FILLING: 1 c. granulated sugar 1/2 tsp. lemon juice Dash nutmeg Fresh fruit 1 oz. brandy (optional) 8 oz. cream cheese, room temperature 1 tbsp. confectioners' sugar Preheat oven to 300 degrees. Cream together butter, shortening, confectioners' sugar. Add egg yolk. Beat in flour and salt - a stiff dough will result. Pat dough into 10 inch springform pan - bake at 300 degrees for 40 minutes in the meantime. Soften cream cheese and then beat in 1 tablespoon confectioners' sugar. Set aside. Bring granulated sugar, lemon juice and nutmeg to a boil in a medium saucepan. Add brandy - add fresh fruit - poach for 5 minutes. Drain fruit and reserve sugar sauce. Allow tart shell to cool completely. Spread cream cheese mixture in tart shell - arrange fruit - brush with reserve sugar sauce - MMM!!!

I didn't use the brandy and I didn't have any nutmeg. But it was still delish! It made a litle more than 4- 4" tarts. Or one 9" . Love love love it!