My mom's favorite dessert to make was apple crisp. Using dried apples is really convenient since the work of cutting up apples is already done.
4 1/2 c. dried apples (slices or cut up)
3 c. water
1 1/2 c. flour
2 c. sugar
2 tsp. cinnamon
2/3 c. cold butter
Place water in a medium saucepan. Warm water up to hot, no need to boil. Turn off heat and add dried apples. Stir well. Cover and allow apples to reconstitute for 15 min. Bring apples and water to a boil. Turn down heat and simmer (covered) for 5 min. Take off heat and pour into a 9 x 13" sprayed glass cake pan. Spread evenly.
Mix topping ingredients together, cutting in butter til topping is crumbly. I do this while my apples are soaking.
Pour topping evenly over apples.
Bake (uncovered) at 350 degrees for 50-60 minutes or until top is slightly browned and apples are soft.
Cherry Pie Filling
We have 2 cherry trees. I like to dry the cherries when I harvest them. I'm always looking for ways to use my dried cherries. This can replace the store stuff in any recipe.
2 1/2 c. boiling water
2 c. dried tart cherries (pitted)
3/4 c. honey or agave nectar
1 tsp. lemon juice
2 Tb. cornstarch
1/2 tsp. almond extract
1 Tb. butter
Pour boiling water over cherries to cover. Let stand to soften for 1-2 hrs. Drain and reserve juice.
In a med. saucepan, whisk together honey, lemon juice, cornstarch and 1/3 c. reserved juice. Cook and stir constantly over med. heat until mixture thickens and boils. Continue to boil and stir for 1 minute.
Stir in drained cherries, almond extract and butter. Cool.
Makes about 2 1/4 c. filling.
VARIATION: To replace honey with same amount of sugar, omit lemon juice and increase reserved juice to 1/2 c.