Apple Crisp (2 recipes)

 Bryn told me we didn't have apple crisp on the yummy yoo-hoo yet.  So here are the two recipes that are my go-to recipes.  One from Mary Hunter is the one in the AF 1st Ward cookbook.  The other is from a very old pampered chef cookbook.  I love the oats from Sister Hunter, but love the amount of cinnamon in the Pampered Chef recipe.  Some day, I'll write down my experiments to combine these two recipes into one new favorite.  :)

Mary Hunter's recipe:

Put in 9x13" pan:
    8 cups apples, sliced
    2 Tbsp. flour
    1/2 cup sugar

Mix and combine for topping:

    1 1/2 cups brown sugar

    2/3 cup margarine
    1/2 tsp baking soda
    1 1/2 cups flour
    1 cup quick oats
    1 teaspoon salt (which I never put in)
    1/2 teaspoon cinnamon

Sprinkle topping over apples.  Bake at 350 degrees until apples are tender, about 45 minutes.

Pampered Chef's Quick Apple Crisp 

(My notes are in parenthesis because I never purchase 9 ounce cake mixes. 😊  I also haven't made it in a while, so my measurements are estimates of what I think I would be using.)

5 Granny Smith apples (More apples, enough apples to fill a 13x9" pan nicely.  I rarely use Granny Smith but use whatever I've got in the fridge.)

1 package (9 oz) yellow cake mix (I purchase the regular size cake mixes=13.25 oz. Betty Crocker or 15.25 Pillsbury)

2 Tbsp sugar (3 Tbsp)

1 Tbsp cinnamon (5 tsp)

1/4 cup butter or margarine, melted (7 Tbsp)

1/2 cup chopped nuts (1 cup)

    Preheat oven to 350 degrees F.  Peel, core and slice apples.  Place apples in "Deep Dish Baker" (which is an 11" round pan).  (I use a 13x9" pan and make more topping using the cake mixes mentioned above.)  Combine remaining ingredients.  Mix until crumbly.  Sprinkle mixture evenly over apples.  Bake 35-40 minutes or until apples are tender.  Serve warm with ice cream or whipped topping, if desired.