Last week Matt and I went apple picking, which is a Fall right of passage in my book. We loaded our basket with gala, yellow delicious, winesap, and jonathan apples. Then we decided it would be an injustice to eat them the healthy way in their pure form, and Matt took it upon himself to whip up a super quick 'n' easy crisp. This crisp has a nice ratio of crunch to the apples (that is, if you like your brown sugar and butter topping, and boy, we sure do).
Matt's Apple Crisp
- 7 apples, peeled and sliced (use tart or a mixture of sweet and tart)
- 1 tsp. vanilla
- 1 cup brown sugar
- 1 tsp. cinnamon
- 1 cup oats
- 1 stick butter (room temp)
Preheat oven to 375°F. In a bowl, combine apples and vanilla. Layer sliced apples in a 9 x 9 pan. Combine brown sugar, cinnamon, and oatmeal in a bowl. Crumble in butter and then sprinkle the mixture over the apples. Bake 45 minutes and serve with vanilla ice cream.
He dices, I eat. I'd say that's about fair.
Perfect with a hot cup of tea to cut the sweetness.