Growing up apple crisp was always a Sunday night treat, especially in the fall. After an afternoon of running around collecting logs for our “house” that we were building in the back woods, running through the swamp to get “ingredients” for the pond soup we were going to cook, and chasing after bugs in the mud, we would come back inside to the heavenly aroma of apple crisp baking in the oven. Our mom was (and still is) pretty awesome.
Today, we made the apple crisp for Mom. We used honey crisp apples…
And got to use a super fun kitchen gadget! The apple corer! Not only does this bad boy peel and core the apple…
…it slices it into bouncy rings! We may have each sneaked an accordian apple into our mouths while making the crisp. (Not the whole thing at once though. We’ve been told we have big mouths, but not big enough to fit an entire apple!)
If you’re longing for that feel good, Mom-made dessert, this is the perfect treat. Happy double dipping!
Recipe- adapted from the Betty Crocker Cook Book
- 6 medium honey crisp apples, cored, peeled and sliced
- 3/4 cup oats
- 1/2 cup brown sugar
- 4 Tbsp. melted butter
- 2 Tbsp. honey
- 2 tsp. cinnamon
- 1 tsp. nutmeg
1. Preheat oven to 375 degrees F.
2. Core, peel, and slice apples.
3. In a medium bowl, combine oats, brown sugar, melted butter, cinnamon and nutmeg to make the crumble topping.
4. Layer apples in a greased 8×12 baking pan. Sprinkle crumble evenly on top.
5. Bake in oven for 30-35 minutes.
6. Serve with vanilla ice cream. Enjoy!