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Elizabeth Burchard
 
September 9, 2016 | Elizabeth Burchard

Apples to Apples

 

Have you ever had so much fruit in your fridge that you didn’t know what to do with it? Were you worried that it would go bad before you could eat it? I have this problem more often than you’d think. One fruit in particular is apples. I LOVE apples, but from the combination of my mom and grandmother I always seem to have baskets full of them.

Last weekend I washed, peeled, sliced and froze all the apples I had. This is a great way to preserve any fruit you may not be able to eat or use before it rots. Yesterday I made Apple Scrapple for the team at work. This is one of my favorite fall desserts! The warm cinnamon apples with the cold vanilla ice cream will leave your sweet tooth satisfied.

 

 

First start off by smashing up graham cracker crumbs until they are nice and fine. Add half a stick up melted butter and a dash of cinnamon and brown sugar. Mix well until the graham crackers are all moist. Push down into a glass pan to create a crust. Place in the oven at 350 degrees to crisp up.

While the crust is baking add a couple handfuls of sliced frozen apples into a bull. Add the remaining stick of melted butter, lots of cinnamon and brown sugar for sweetness. Stir in oats and graham cracker crumbs. Add the filling to the pan and top with more cinnamon and graham crackers and bake for 35 minutes. 

 

 

After letting it cool for 10 minutes, cut into squares and top with a large scoop of vanilla ice cream.

You will definitely go back for seconds!

 

 

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