When I was informed that October 14th was national dessert day, I figured who was I to not obey a national “holiday”? It just wouldn’t be right considering dessert is one of my most favorite things ever; since nothing says fall quite like warm apple crisp (especially when it’s topped with a big scoop of vanilla ice cream) I knew this would be perfect. And, oh man, was it perfect. Apple crisp is a great last-minute or having company dessert since the hardest thing about this recipe is peeling the apples, oh and trying not to eat the whole thing in one sitting. It stores well in the refrigerator for a few days and reheats nicely. This one is defiantly going to be my go to apple crisp recipe.
Apple Crisp (Print Me)
5 cups cooking apples, peeled, cored and sliced
1 tbsp lemon juice
1/8 cup water
1/3 cup sugar/splenda
1 1/2 tsp all-purpose/white wheat flour
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
3/4 cup quick-cooking oats
3/4 cup all-purpose/white wheat flour
3/4 cup packed brown sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/4 cup + 2 tbsp butter
Preheat your oven to 350º F. Place the sliced apples, lemon juice, water, splenda, 1 tablespoon flour, cinnamon, and nutmeg in a large bowl and toss to evenly coat. Pour apples into pie dish or 8×8 pan.
In a large bowl combine the oats, 1 cup flour, brown sugar, baking powder, baking soda, whisk to combine. Roughly cut the butter and sprinkle over oat mixture; combine butter with mixture until a crumbled texture is achieved (you can use two forks or knives but I just use my hands, it’s much easier and let’s face it, fun). Crumble the oat mixture evenly over the apples. Bake for about 45 minutes or until apple are softened and crust is crispy and golden brown. Serve warm with vanilla ice cream.
Adapted from: All Recipies