fall time is apple crisp time

sometimes you want a warm apple dessert. and sometimes you’re too lazy to make a pie crust. and you don’t want flour all over your kitchen counters. those times are the times when you call on apple crisp. i made this during a cold spell we had in early september and the mister and i were practically crouched in front of the oven, drooling and waiting for the timer to go off.

(delectable and divine) APPLE CRISP (adapted from joy the baker):
4 large gala or haralson apples, cored with skin left on and sliced thinly
3 tablespoons sugar
1.5 teaspoon cinnamon

1 1/3 cups flour
1 1/ cups brown sugar, packed
1/2 teaspoon cinnamon
1 stick butter, softened
1 cup oats

preheat oven to 350 and grease up an 8×8 baking dish

in a small ramekin, mix together sugar and cinnamon.

throw apple slices into the baking dish, sprinkle with cinnamon sugar and stir/toss with a spatula until apple slices are evenly coated with the sugar mixture.

in a bowl, combine all the dry ingredients for the topping. break apart butter with your fingers and drop into the mixture. still using your hands, roll the butter and flour mixture in your fingertips until the butter is completely incorporated. stir a handful of the topping into the apple slices. spread the rest evenly across the top of the filling mixture.

bake for approximately an hour. you’ll know it’s done when the topping is a beautiful golden color and you hear the apples bubbling away.

we devoured it with whipped cream. mmm. mmm. mmm.


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