***Since posting this recipe, it has come to my attention that apples contain solanine, which is one of the glykoalkaloids responsible for nightshade allergies. If you are on a nightshade free diet, please proceed with caution unless you are certain that apples are okay for you! You can find more information here.***
This is one of my favourite recipes of all time. Hands down. Sweet apples smothered in a mix of oats, brown sugar and cinnamon. Usually accompanied by a giant scoop of vanilla ice cream… who could resist?
Alas, I cannot take any credit for its invention, whatsoever.
Honestly, I don’t know who invented it. I even did the responsible thing and typed the whole recipe into Google and nada, no results at all.
All I know is that we made it in Family Studies in Junior High (grade 7!), and I loved the recipe so much it not only actually… gasp … made it home, but it inspired me to cobble together my first recipe collection just so I could have a place to keep it forever.
I still have that blue duo-tang full of recipes somewhere… I’ll have to track it down and see what I collected back then! I’m sure it’s just full of chocolate things.
First things first, we start with a good base – the apples! You want apples that aren’t going to stay too hard, but aren’t going to turn to mush. I’ve always preferred Honeycrisp for apple crisp (funny, that!), although the ones here are some local Cortlands that do just fine.
Peel those babies.
Cut them up quite thin, about 1/4-1/2 an inch at most. Like for apple pie.
Lay them all out at the bottom of a buttered dish. 9×9 works well, I’ve also used a clear Pyrex bowl, or just any ol’ baking dish you’ve got lying around.
Now to make the oatmeal topping! This batch turned out weirdly dry for some reason, I think it’s because I didn’t put in enough butter (for SHAME)… but seriously, the crisp is my favourite part. I could eat just this with a spoon. Have I doubled just the crisp before?
Yes…. Yes I have…
Mix everything in, and it will get very crumbly.
Now drop it over top of the apples. Try to make it as even as possible.
If you have some apple bits poking out of the top, don’t worry about it!
Now toss ‘er in the oven and try not to drool as you watch it bake through that tiny rectangle in the front of your oven…
All done! I know apples are synonymous with fall, but I seriously eat this year round, it’s so good.
It doesn’t look like much.
But appearances can be deceiving.
Toss some vanilla ice cream on there…
I could seriously eat this for breakfast.
I have eaten this for breakfast. I regret nothing.
It’s the perfect mix of crispy crunchy oats and those apples that just give way when you bite into them, a hint of tart before the sweet…
- 4-6 medium sized apples
- 3/4 cup brown sugar
- 1/2 cup flour
- 3/4 cup rolled oats
- 1 tsp cinnamon
- 1/2 cup butter , margarine or oil
Preheat oven to 350°
Peel, core and thinly slice the apples.
Spread them out on the bottom of a buttered 9x9 pan or baking dish.
Mix brown sugar, flour, rolled oats, cinnamon and butter until crumbly, and distribute over top of the apples (if some of the apples peek out, it's okay)
Bake for 30 minutes
Serve with hot, either plain or with vanilla ice cream