This is a classic twist on apple pie or apple cobbler. Apple crisp was made at a time when flour was in short supply and apples grew on every tree. I’ve made this apple crisp recipe many times and there are very few leftovers. Every cook has a favorite Apple crisp recipe–you’ll find as many of them as you find cooks who make them. Heres one of my favorites, adding oatmeal and a little honey while lowering the processed sugars.
So many memories of mine are in the kitchen from the time of very early childhood up until today. So here’s to the kitchen, the best smelling and usually the messiest place in the house.
You Will Need:
4 Medium sized cooking apples
1 cup brown sugar
½ teaspoon cinnamon
1 cup flour
1/2 cup oatmeal
½ cup butter
1/4 cup honey
1 large bowl
1 9×9 baking pan
1 Loopy apple peeler
1 small bowl
Preheat the oven to 375 degrees. Using your Loopy apple peeler core and slice the apples. Put the apple slices into the baking pan, but make sure they are fairly evenly spaced.
Put half of the brown sugar and all of the cinnamon into the small bowl, and mix the two ingredients well. Then, sprinkle the brown sugar and cinnamon mixture on top of the apples. Drizzle half of the honey over the apples, brown sugar and cinnamon mixture.
Next, mix the flour, remaining brown sugar, and butter in the large bowl using your hands until the mixture is crumbly. After mixed, sift in the oatmeal and add the contents of the large bowl into the pan with the apples, spreading it evenly over the top.
- Put the pan into the oven for 45 minutes
- After 45 minutes, take the pan out (using hot pads), and drizzle it with honey for a sweet-crisp crust
- Put the pan back in to the oven for another 2-5 minutes.Serve warm