Kristen W
One 9x13 pan
FILLING:
3-4 fresh apples
*Best Option: without peeling, slice off around the core, use a dicer/chopper to dice into 1/2" cubes
*Option 2: peeled and thinly sliced
*Best Option: without peeling, slice off around the core, use a dicer/chopper to dice into 1/2" cubes
*Option 2: peeled and thinly sliced
About 1 c. of blueberries (frozen "wild blueberries" are smaller and work well)
¼ tsp. salt
¼ tsp. salt
1 tsp. cinnamon
2 TB flour
2 TB flour
Place fruit in 9x13 dish. Sprinkle with salt, cinnamon, and flour and then mix.
CRISP TOPPING:
1 cup brown sugar
1 cup flour
¼ tsp. baking powder
½ cup butter, cold
1 cup oatmeal (half whole oats, half quick oats...or whatever you have)
In large bowl, mix brown sugar, flour, and baking powder until blended. Cut in cold butter until it’s broken up and evenly mixed. Add oats (adding oats last keeps them from being crushed up) Mixture should be crumbly.
-Evenly spread over fruit.
-Bake at 350 for 45 minutes for fresh apples. (keep a few cut pieces of butter close by, and check part way through cooking. If there are parts of the topping that look totally dry, throw a piece on top!)
***If I make it beforehand, I broil it right before serving, just until the top is warm and bubbly - it helps with the crispness. WATCH the whole time though. Burnt crisp is not good.
***If I make it beforehand, I broil it right before serving, just until the top is warm and bubbly - it helps with the crispness. WATCH the whole time though. Burnt crisp is not good.
-Serve warm with vanilla bean ice cream or whipped cream.
