When the weather is this freakin’ cold, I want baked goods. Lots of them. Not only are they warm, delicious, and sweet, the oven heats up the whole kitchen, and I have a brief time when I can feel my toes again. Unfortunately, I do most of my baking from box mixes, but this apple crisp is so easy, even I can make it. It helps that I had purchased a bunch of apples that were disappointingly un-crunchy. I sure wasn’t going to eat them, but I hate being wasteful.
There’s all the stuff you need. Apples, cinnamon, brown sugar, white sugar, oatmeal, “butter” spread, and I used vanilla extract, but that’s optional. I used a tablespoon or so of cognac also, to try and use it up. I peeled and chopped the apples, and spread them in a 13×9 baking dish. I sprinkled cinnamon, sugar, vanilla and cognac on them, and tossed it all around a bit.
The topping is made of oatmeal, brown sugar, white sugar, and “butter” spread. I start with 1/4 to 1/2 cup of the “butter”, and add a cup of oatmeal, then add sugar a little at a time until I get the consistencey of cookie dough, with enough to cover the top of the apples. You don’t need a thick coating. The way I did it here came out fine. The apples will cook down some, and you want to end up with a good balance of apples to topping when it’s done.
I baked it at 350 for about an hour. The topping gets all golden and carmelized and DELICIOUS!! Typing about my awesome recipes is really rough on me. I don’t have it sitting here in front of me to enjoy, and I can feel my tummy rumbling for some. I hope you all appreciate the lengths I go to to keep you happy!
You can kind of see that the whole thing is bubbly, and the sugar has carmelized.
I think I used jonagold apples for this, but granny smith, or a mixture would be good also. This is a great way to use up apples when they start to get to the point where you don’t just want to straight up eat them, or if, like me, you accidentally buy some that are crunchiness-challenged.