What do you do when you have a pile of apples sitting on your counter that you don’t want to go bad and you’re too lazy to make pie crust?
Apple Crisp to the rescue! Thank you Betty Crocker for yet another easy win.
Apparently I’ve been really bad this week about eating fruit. In addition to the pile of apples that were being neglected, I had a few sad looking brown bananas. In response to this dilemma, I decided to bake. I made my banana bread to deal with that front and found this great recipe for Apple Crisp on the Betty Crocker website to deal with those neglected apples.
What a productive Sunday. I baked, did laundry, made dinner, and finished sewing a sun dress I started last summer. I’m just saying all this as a pat on the back to myself. Good job Katie.
Anyways, this apple crisp is silly easy and turned out delicious. I mean really. 3 steps? Love it. I followed the recipe except that I also added 3/4 cup of dried cherries in with the apples. It just felt right at the time. In retrospect, the apples could have held their own, but I like cherries too and it was a killer dessert topped with some vanilla ice cream. The perfect sweet end to the day.
4-6 medium tart cooking apples, sliced (4 cups)
3/4 cup packed brown sugar
1/2 cup Gold Medal® all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- Optional: 3/4 cup dried cherries
- Cream or Ice cream, if desired (Which it should be)
3 Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with ice cream.