Best Nilla Wafers Apple Crisp Recipes

NILLA APPLE CRISP

Steps:

• Preheat oven to 350 degrees.
• Toss apples with 1/4 cup of the brown sugar and 1 tsp of the cinnamon. Spoon into 8- or 9- inch baking dish.
• Combine oats, the remaining brown sugar and 1 tsp cinnamon in medium bowl. Cut in margarine with pastry blender or two knives, until mixture resembles coarse crumbs. Add wafer crumbs, mix well. Spread crumb mixture evenly over apples.
• Bake 30 to 35 minutes or until apples are tender. Serve warm or cooled. Top with whipped topping.

NILLA APPLE CRISP

Steps:

• 1. Heat oven to 350 degrees F.
• 2. Toss apples with 1/4 c. brown sugar and 1 tsp. cinnamon. Spoon into 8 or 9 inch square baking dish.
• 3. Combine oats, remaining sugar and cinnamon in medium bowl. Cut in margarine with pasty blender or 2 knives until mixture resembles coarse crumbs. Stir in wafer crumbs.; sprinkle over apples.
• 4. Bake 30-35 minutes or until apples are tender. Served topped with cool whip.

NILLA WAFERS APPLE CRISP

Steps:

• PREHEAT oven to 350°F Toss apples with 1/4 cup of the brown sugar and 1 teaspoons of the cinnamon.
• Spoon into 8 or 9 inch square baking dish.
• COMBINE oats, the remaining 1/4 cup brown sugar and 1 teaspoons cinnamon in medium bowl.
• Cut in margarine with pastry blender or two knives, until mixture resembles coarse crumbs.
• Add wafer crumbs; mix well. Spread crumb mixture evenly over apples.
• BAKE 30 to 35 minute or until apples are tender. Serve warm or cooled. Top with whipped topping or Vanilla ice cream.

NILLA WAFERS

Steps:

• Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.
• In a medium bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. Add the coconut oil, applesauce, and vanilla and stir with a rubber spatula until the dough is smooth.
• Drop the dough by the teaspoonful onto the prepared baking sheets, about 1 inch apart. Using the bottom of a measuring cup, gently press on each cookie to flatten it slightly. Bake for 5 minutes, rotate the pans, and bake for 4 minutes, or until the cookies are golden brown. Let stand on the baking sheets for 15 minutes before serving.

COOKIE CRUMB-TOPPED APPLE CRISP

Steps:

• Heat oven to 350°F.
• Toss apples with 1/4 cup sugar and 1 tsp. cinnamon; place in 8- or 9-inch square baking dish.
• Combine oats, remaining sugar and cinnamon in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in wafer crumbs; sprinkle over apples.
• Bake 30 to 35 min. or until apples are tender. Serve topped with COOL WHIP.

LIGHT AND CRISP VANILLA WAFERS

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 400 degrees F. Line 2 baking sheets with parchment paper.
• Sift the cake flour onto a sheet of parchment paper and set aside.
• Combine the whole egg, egg white, sugar, baking powder, salt, vanilla extract and water in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until lightened in color and thickened, 3 to 4 minutes.
• With the mixer running on low speed, slowly pour in the butter and oil. Increase the speed to high and beat for 30 seconds.
• Turn off the machine and add all of the flour. Mix on low speed. Stop to scrape the bowl and whisk. Mix on low speed until the batter is smooth and thick.
• Transfer the batter to an 18-inch (or larger) pastry bag fitted with a coupler and 1/2-inch round tip. Alternatively, use a gallon-size resealable plastic bag with a corner snipped off to make a 1/2-inch opening.
• Pipe 5 quarter-size mounds of batter in 8 rows on each of the prepared baking sheets. You should have 80 mounds total. Pipe any extra batter into the empty spaces.
• Bake, rotating and switching the positions of the baking sheets halfway through, until the edges of the wafers turn a deep golden brown, 14 to 15 minutes total.
• Let the wafers cool completely on the baking sheets. They will crisp as they cool.