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Apple Cream Crisp

Heat oven to 350°.

4-5 large apples of your choice, peeled, cored and thinly sliced
1 pkg. Pillsbury pizza crust or crescent rolls

4 oz. sour cream
2 eggs
1/4 c. Splenda/sugar

First Topping Apple Cream Crisp
1/4 c. candied ginger, chopped into tiny little pieces
1/2 c.+ walnuts, chopped
1/2 c. dried cranberries
1 c. flaked cereal (Total, Special K)

Crumb Topping
1 c. flour
1/2 c. brown sugar
1/2 c. sugar
1/2 stick butter, room temperature
Dash of salt
1 T. cinnamon
1/2 tsp. nutmeg
1 tsp. cardammom

Place all the sliced apples in a sauce pot with 1/8 c. water, 1 T. cinnamon, 1/2 tsp. nutmeg and 2 T. lime juice, 1/2 c. Splenda (optional). Bring to a soft boil and remove from heat. Be sure to stir occasionally while bringing up to boil.

In a bowl, place 2 eggs and whisk them smooth, or use a mixer to bring them to a nice, light yellow frothy consistency. Add the sour cream and sugar and blend together. Set aside.

In another bowl, place all the "Topping" ingredients and toss together. Set aside.

Crumb topping: Place flour, sugars, and spices in a bowl. Place butter in the bowl and knead with hands to equalize the butter in the dry mixture - you should be able to press a handful and it will stick and create large crumbs. If too dry, add a pat of butter. If too wet, add a bit more of flour and sugar.

In a 9x12 pan, lay out the dough, bringing the edges up the sides 1/2 to an inch or so. Or you can reshape the dough for a circular pan. Using a straining spoon to drain the juice from the apples, arrange the slightly cooked apples on the dough. Sprinkle topping mixture evenly over the apples. Drop the cream mixture in three lines lengthwise. Cover all with the crumb mixture. Bake at 350° for about 40 minutes or until crumbs brown slightly. When cool, cut into squares or bars; serve with vanilla ice cream and/or Cool Whip.

Allen Dec

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