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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:
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont
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Apple Crisp with Grape Jelly