- 1/2 cup old fashioned
- 1/2 cup packed brown sugar
- 1/4 cup all purpose flour
- 1/2 teaspoon ground cinnamon
- dash salt
- 1/4 cup butter
- 2 pounds apples (6 medium)
In mixing bowl combine oats, brown sugar, flour, cinnamon, and salt. Add butter. Holding a pastry blender vertically, cut the butter into the oat mixture with an up and down motion. Between strokes, use a rubber spatula to remove any butter that sticks to the pastry blender.
Continue cutting the butter into the oat mixture till the pieces of bitter are the size of coarse crumbs or small peas. Set the crumb mixture aside.
Peel, core, and slice the apples.
Arrange apple slices in and ungreased baking dish. Using a spoon, sprinkle the flour mixture evenly over the fruit.
Bake the crisp, uncovered, in a 350 oven for about 40 minutes or until fruit is tender when tested with fork.
Add extra cinnamon into apples for more flavor.
If using canned apples or apple pie filling, add flour to apples.
If using tart apples, you can add sugar to help balance out.
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.