march 17, 2009

My mom likes to give us lots of fruit, which led to an overabundance of apples in our fridge. Usually we’ll make apple turnovers to store in the freezer for a later date. This time around, I decided to make us an apple oatmeal crisp (we also had lots of oatmeal in our pantry) for breakfast. Surprisingly it tasted better once it was completely cooled.

Apple Oatmeal Crisp
2 large apples, cubed (I used Fuji)
juice of 1 lemon
1/3 cup flour
1/3 cup sugar
1 cup brown sugar, loosely packed
1 cup cold butter
1 1/2 cup oatmeal
1 tsp cinnamon

Preheat oven to 350 degrees F. In a medium saucepan, combine apples, sugar, and lemon juice. Cook over medium heat until the fruit just begins to soften.

In a medium bowl, combine the brown sugar, oatmeal and cinnamon. Cut in the cold butter, making crumbs out of the mixture (I like to use my hands to break the butter into small pieces with the oatmeal and sugars).

In a large baking dish, layer the fruit at the bottom and top it off with the oatmeal mixture. Bake for 35 minutes or until fruit is tender and topping is brown. Serve cooled (see note above)!






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