Monday, September 16, 2013

Oaty Apple Crisp

Having stocked my mom up with apples (and dropping our dogs off with her prior to skipping town for a night) to make apple butter, she had this lovely creation waiting for us on our return. 

Needless to say, I cook like my mother: in mass quantity and with lots of love.  We left in food coma.

3 lbs. (approximately 6) medium baking apples, such as MacIntosh
1 lemon or orange, zested and juiced
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup flour
3/4 cup rolled oats
1/2 cup brown sugar
1/2 cup melted butter
1/8 teaspoon salt
Preheat oven to 350 degrees.  Butter a 9 x 13 pan (or 9x9 pan if you want more apples to crisp) for a thinner dessert with a 50/50 ratio apples/crisp.
Core, peel and slice (1/2-3/4" slices) apples and toss with zest, juice, sugar & spices. Add apple mix to baking dish and set aside.
Combine flour, oats, sugar & salt in a medium mixing bowl. Add melted butter and stir until crumbly in appearance.  Top apple mix with crisp. 
Bake for 45-60 minutes depending on what size pan you used.  Your crisp is done with the juice has thickened, the apples are tender, and the oatmeal topping is a golden brown.
Serve with ice cream or fresh whipped cream.

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