Apples are so fall. I try not to eat them much in the summer, so I can enjoy other fruits, and then have my apple fix when the cold weather starts. My mom has made apple crisps for as long as I can remember. (And for my post with Frosting for the Cause, my back-up, in case the cinnamon rolls didn’t turn out, was this recipe.) And every time she made them, I couldn’t wait for them to come out of the oven so I could eat a large bowl-full. Right out of the oven, all piping hot with a scoop of vanilla ice cream, is my favorite way to eat this dessert.
They are super easy to make, and super delicious to the mouth. The hardest part about this recipe is peeling the apples. (I actually put my husband to work doing that, so it really was a cinch.) You could even double the recipe if you like, whether you’re feeding a larger crowd, you have lots of apples to eat, or you just like apple crisps. Serve this à la mode or alone. Have it with tart apples or sweet apples. (There’s enough yummy goodness, a.k.a sugar, to cut down on the tartness.) Either way, it will not let you down! Grab a bowl, some ice cream, and scoop yourself some delightfulness right now! :) Enjoy! xoxo
4 c peeled apples
2/3 – ¾ c packed brown sugar
½ c flour
½ c rolled oats
¾ t cinnamon
¾ t nutmeg
1/3 c cold butter
Heat oven to 375 degrees.
Spray an 8 x 8-inch pan with cooking spray. Place apples in pan. Cut the butter into small cubes. In a separate bowl, combine all ingredients. Work the butter into the cinnamon mixture, using a pastry cutter or fingers to get the butter to pea size pieces.
Pour over apples and bake for 30-35 minutes. Serve with ice cream, whip cream, or alone.
*NOTE: If you choose to double this recipe, make it in a 9” x 13” pan. Baking time will still be the same