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Warmly Comforting
Apple Crisp with Grape Jelly
By Jim Bailey, a.ka. "The Yankee Chef"

I have made many a meatball with grape jelly as an accent, mostly because my kids loves them. So I have
taken it a step further with a dessert. You would have thought grape jelly would have made its way into a
dessert before the savory meatball, but
nooooo, we had to be "different."

The addition of jelly in this recipe is suited extraordinarily well. Not only does it melt well, but when it
starts to cool slightly, it transforms back to its original state, giving this dessert (as well as others) a glaze
that is out of this world.

And you don't need to stick with just grape jelly. Experiment a little. I am sure orange or lemon
marmalade, apple jelly, mint jelly or even apricot preserves would be equally satisfying.

5 cups apples, peeled, cored and sliced
1/3 cup sugar
1 tablespoon lemon juice
1/4 teaspoon nutmeg
1 cup grape jelly
1 cup flour
1 cup rolled oats
1 cup brown sugar
1/2 teaspoon cinnamon
1/3 cup butter, melted

Preheat oven to 350-degrees F. Cover and microwave the jelly for 1 minute. Whisk until smooth. If needed,
microwave in 15 second intervals until jelly has become liquid. Toss with the apples, along with the sugar,
lemon juice, and nutmeg. Transfer to an 8 x 8-inch square baking pan.

In another bowl, combine the oats, brown sugar, cinnamon and melted butter. Mix well until all crumbs are
wet. Evenly sprinkle this over the apple mixture and bake 40-45 minutes, or until the top is browned and
crisp and the apples are bubbling. Scoop out and serve warm by itself, with vanilla ice cream, whipped
topping or caramel sauce.

About the author: Jim Bailey is The Yankee Chef™. Bailey is a third generation chef, a New England food historian and
food columnist. His first in a series of cookbooks is due out in January of 2013, titled The Yankee Chef. He would love to
hear from anyone about their old family recipes. Email Jim Bailey any questions or comments:
theyankeechef@aol.com.
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Apple Crisp with Grape Jelly