I hate to tell you this story, but every word of it is gospel truth. One fateful night, Dan was craving apple crisp. I was done like dinner after putting the kiddos to bed and so I told him if he wanted apple crisp to go make his own! I know. So, guess what the heck he did. Dan Macaulay tromped right into my kitchen and whipped up this little ditty… and it was the best stinking plate of apple crisp I had ever tasted. I told him never to make anything in the kitchen again because he was already way more talented than me (kidding – kind of). He’s left the baking to me ever since then – except for the apple crisp, and I like it that way. 😉 Even though this is considered dessert, it is still home made and void of all the chemicals and preservatives found in pre packaged desserts like Twinkies and such. Plus it has less sugar per piece than the average bowl of sugary cereal, so go ahead and give it a whirl and don’t feel any guilt!
- 5-6 Apples (depending on size) of your favorite variety, peeled and cut into med-large slices
- 2-3 tbsp granulated sugar
- 3/4 tsp cinnamon
- 1/2 tsp salt
- 1/2 C brown sugar
- 1/2 C rolled oats
- 1/3 C all purpose flour
- 4 tbsp cold unsalted butter (1/2 stick) cut into small pieces, plus more for coating dish.
Heat oven to 350 degrees and arrange rack to center position. Lightly coat an 8×8 inch glass baking dish with butter. Combine apple slices, granulated sugar, cinnamon and 1/4 tsp of the salt in lg bowl and toss together to coat apples. Place the mixture in dish and set aside. Then, mix together the brown sugar, oats, flour and remaining salt until combined. Using your hands, blend in the butter pieces until small clumps form and butter is well incorporated. Sprinkle topping over the apple mixture and bake until topping is crispy golden brown and fruit is tender, about 50-60 min.
Photo cred: Rebecca O’Hara