Apple Oat Crisp
"Always a favorite - from my high school days till today and so easy you can make this with your eyes closed. NOTE: I always use turbinado or raw sugar instead of processed white sugar. I also use regular oats but you probably could use quick oats as well."
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 medium macintosh apples
- 1⁄2 cup brown sugar
- 1⁄2 cup oats
- 1⁄2 cup all-purpose flour
- 1⁄4 cup butter, melted
- 1⁄4 cup turbinado sugar
- 1 1⁄2 teaspoons ground cinnamon
directions
- Peel, core and chop apples and set aside.
- In a small bowl, mix together brown sugar, oats, flour and melted butter and set aside.
- In another small bowl mix together turbinado sugar and cinnamon and set aside.
- Grease baking dish with cooking spray.
- Place half of the oat and sugar mixture into the bottom.
- Arrange chopped apples on top.
- Sprinkle sugar and cinnamon mixture on top.
- Add balance of oat and sugar mixture on top.
- Bake 45 minutes lightly covered with foil.
- Remove from oven and stir slightly to blend in apples.
- Serve warm with Half 'n Half, ice cream, or whipped cream.
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Reviews
-
There are two major problems with this recipe that I didn't discover until I had prepared the majority of the ingredients. The size of the baking vessel is not given and there is no temperature posted. This definitely caused me problems. After discovering that a 9 x 12 pan was too big, I switched to a 10 x 7 glass baking dish. Because I had to guess on the oven temperature I baked at 350 degrees. After 40 minutes it was definitely not done since not even the sugars were melted. I baked for 15 min more. Still not done. I baked again for another 15 min and then in desperation removed it from the oven. It tasted okay but was quite dry and not moist at all. (most likely from the long bake) It didn't burn however. I think if I were to make it again the posting chef would definitely have to change the recipe to reflect the lacking information. Made for PAC Spring 2014.
RECIPE SUBMITTED BY
<p>I have been a gourmet cook for over 40 years. In the mid 70's I owned and operated my own gourmet bistro in Connecticut called Le Petit Gourmet and also provided a catering service for upscale clientele. <br /> <br /> I always had an entrepreneurial soul and was a front runner in developing frozen gourmet dinners. Because of a divorce, I didn't follow through which probably would have made me a very rich lady today. <br /> <br />In 1994, I founded the South Coast Gourmet Club in Florida, The South Shore Gourmet Club in Massachusetts and also the Chef Buddies Club.</p>
<p>In 2012, I was chosen as one of the 100 amateur chefs out of the 50,000 who competed nationwide, to appear on Season 3 of Master Chef on ABC. I didn't make it through but it was an unforgettable experience. </p>
