{"id":928,"date":"2008-12-09T19:15:46","date_gmt":"2008-12-09T23:15:46","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=928"},"modified":"2008-12-09T19:15:46","modified_gmt":"2008-12-09T23:15:46","slug":"apple-crisp%e3%82%a2%e3%83%83%e3%83%97%e3%83%ab%e3%82%af%e3%83%aa%e3%82%b9%e3%83%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=928&lang=en","title":{"rendered":"Apple Crisp
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\"\"<\/a><\/p>\n

Apple Crisp<\/strong>
\nNovember 30, 2008<\/em><\/p>\n

I loved this apple dessert. The oatmeal gives a nice texture. This recipe<\/a> is definitely a keeper. I skipped the walnuts as Terry doesn’t eat nuts, and I also cut down the amount of sugar by over half. I served this with a big scoop of vanilla ice cream. Yum!<\/p>\n

Please help us promote our blog by clicking on the following button. Thank you.<\/p>\n

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\u30a2\u30c3\u30d7\u30eb\u30af\u30ea\u30b9\u30d7<\/strong>
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\"\"<\/a> \"\"<\/a><\/p>\n

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\"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Apple Crisp November 30, 2008 I loved this apple dessert. The oatmeal gives a nice texture. This recipe is definitely a keeper. I skipped the walnuts as Terry doesn’t eat nuts, and I also cut down the amount of sugar by over half. I served this with a big scoop of vanilla ice cream. Yum! […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-928","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/928","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=928"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/928\/revisions"}],"predecessor-version":[{"id":1089,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/928\/revisions\/1089"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=928"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=928"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=928"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}