For some reason the pregnancy cravings have been big on apples the past few weeks. So, when I stumbled across a recipe for Apple Crisp the other day and just had to try it out. Now, I’ve never really cooked with apples before, let’s not forget I’m new to this whole baking thing. Keeping this in mind, I’d say it went pretty well.
The end product was holiday happiness in a dessert. From the sourness of the apples to the sweetness of the sugar and oats, it was one you’ll certainly go back for more. Oh and let’s not forget the scent of baking apples that fill your house. Even if this hadn’t turned out to be a delectable dessert, the smell wafting through the house would have been treat enough.
This quick recipe would be great for a Thanksgiving dessert or just as a sweet treat for you and your family.
Side note: Who knew peeling apples could feel like such a work out?
Recipe:
(Printable Version)
3 large Granny Smith apples (2 lb.), peeled, thinly sliced3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
Pre-heat oven to 375ºF. Grease bottom and sides of 8-inch square pan and set aside.
Toss apples with 1/4 cup sugar and 1 tsp. cinnamon then spread in pan.
In medium bowl, stir remaining ingredients and sprinkle over apples.
Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Also, I recommend serving warm with some nice vanilla ice cream. YUM!
Adapted from Betty Crocker
The Cupcake Cure 
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