This crisp is, I imagine, significantly lighter than the dining hall version, but it's still very delicious. Next time, I think I'll make an extra half recipe of the topping since that's my favorite part. Even so, a serving of this with some vanilla ice cream is almost enough to make me forget the ice cold temperatures, blustery winds, and snow flurries that are just around the corner!
Apple Oat-Crisp
adapted from Good Housekeeping
Ingredients:
-2 tablespoons lemon juice
-3 lbs Granny Smith and/or Golden Delicious apples (I used 5 Granny Smith and 3 Jonathan), peeled, cored, and cut into 1 inch wedges (I did not peel them...too lazy!)
-1/3 cup (plus 1/4 cup) brown sugar
-2 tablespoons (plus 1/3 cup) all purpose flour (I used whole wheat)
-1 teaspoon ground cinnamon
-1/2 teaspoon salt
-1 cup old-fashioned oats
-4 tablespoons butter or margarine, softened
Directions:
1. Preheat oven to 425 degrees.
2. In a 9 x 13 glass or ceramic dish, toss the apples with the lemon juice, 1/3 cup brown sugar, 2 tablespoons flour, cinnamon, and salt. Mix until apples are evenly coated.
3. In a separate bowl, combine oats, remaining 1/4 cup brown sugar, and 1/3 cup flour. With your fingers, blend in butter until mixture resembles coarse crumbs. Sprinkle mixture over the apples.
4. Bake for 30 minutes or until apples are tender and crisp is lightly browned. Serve warm with vanilla ice cream.
