Author Archive | JERI BROWN

Grandma’s Apple Crisp

Apple Barn

Photo by Carole Topalian

4 to 5 apples (Granny Smith, Braeburn or Macintosh) peeled and sliced
1/8 cup flour
1/2 t cinnamon
For Crisp:
1 cup light brown sugar
1 cup flour 
1 cup cold butter cut in slices
1 cup oatmeal
1/8 teaspoon each ground ginger, nutmeg, cinnamon and cloves

Grease a 9×11 baking dish and layer sliced apples on the bottom. Sprinkle the 1/8 cup flour and 1/2 teaspoon over the sliced apples

In a bowl add brown sugar, flour, oatmeal, ground ginger, nutmeg, cinnamon and cloves.  Cut in 1 cup cold butter.  When this mixture is well blended sprinkle it on top of the apples.

Bake at 350 degrees for 45 minutes.  Pull from the oven when oatmeal mixture is light brown and apples are done.  I test my apples with a knife.  


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  • ¼ c sugar
  • 3 Tbsp water
  • 1 Tbsp lemon juice
  • 1 tsp corn starch
  • ½ pound berries

In small saucepan, combine sugar, water, lemon juice and corn starch. Stir.

Add berries and bring to a boil. Reduce heat and simmer for approximately 10 minutes.


  • ½ c. sugar (plus extra for dusting pan)
  • ¾ c. all purpose flour
  • ½ tsp baking powder
  • ¾ tsp salt
  • 1 large egg (room temperature)
  • 1/3 c. milk
  • ¼ c. heavy whip cream
  • ¾ tsp vanilla
  • 6 Tbsp butter (melted)

Combine flour, sugar, baking powder and salt. In a separate bowl, whisk together egg, milk, cream, vanilla and butter. Add flour mixture to egg mixture and stir until smooth.

Grease four mini bundt cake tins (or ramekins) and dust with sugar. Divide cake batter evenly between the four tins. Top batter with ¼ cup of the berry sauce (reserve the rest for drizzling over finished cakes).

Bake at 375F for 25 minutes. Cool in the tins for 20 minutes. Loosen edges and tip cakes onto a plate. Top with remaining berry sauce. Serve with ice cream or whipped topping.

Serves 4.

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