Saturday, September 29, 2012

Apple-Oat Crisp

K would have this dessert year-round if he had his way. He has a weakness for warm apple desserts and since I haven't mastered pies yet, I make this Apple-Oat Crisp from for him every autumn. The recipe is super simple, sans spices. You may sprinkle some cinnamon or nutmeg if you wish, but I don't think they're necessary. I do recommend doubling the topping though.

The original recipe seems to have changed since I copied it, so please follow my version after the jump. Also, to make it easier for you, topping measurements have been doubled.

*Revised October 21, 2012.

Apple-Oat Crisp
Serves: 4
5 medium tart apples, peeled, cored, and sliced
2 tablespoons lemon juice
1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
1/2 1 cup all-purpose flour
1/2 1 cup quick cooking oats

1/2 teaspoon ground cinnamon 
1/4 teaspoon ground nutmeg 
6 12 tablespoons melted butter
1/3 cup water

whipped cream or vanilla ice cream 
1) Arrange sliced apples in a buttered 8-inch square baking dish.

2) In a bowl, combine the sugars, flour, and oats (also cinnamon and nutmeg, if desired); stir in melted butter.

3) Spread mixture over the apples.

4) Pour water evenly over top. Repeat steps 2 and 3 if you want more of the topping.

5) Bake in a 375° oven for 30 minutes, until apples are tender and top is nicely browned.

6) Serve warm or cooled with ice cream or whipped cream.

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