Apple Crisp
Yields: 12-15 servings (9x13 pan)
Kristen W.
Kristen W.
Filling:
6-8 fresh apples
*Option 1: without peeling, slice off around the core, use a dicer/chopper to dice into 1/2" cubes
*Option 2: peeled or and thinly sliced
*Option 1: without peeling, slice off around the core, use a dicer/chopper to dice into 1/2" cubes
*Option 2: peeled or and thinly sliced
1 TB lemon juice
1/2 tsp vanilla
Place apples in 9x13 dish and toss with lemon juice and vanilla.
Topping:
½ c. all-purpose or whole wheat flour
1 c. rolled oats
1 c. brown sugar
½ tsp ground cinnamon
½ c. butter, softened to room temperature
In large bowl, mix flour, oats, brown sugar and cinnamon until blended. Cut in room temp butter until it’s broken up and evenly
mixed. Mixture should be crumbly.
-Evenly spread over apples.
-Bake at 350 for 30-45 minutes for fresh apples (topping should look cooked, apples bubbly, but don't let it get too dark)
-Serve warm with vanilla bean ice cream or whipped cream.
