I’m such a slacker.
I really had no intention of taking 2 weeks off the blog. If you follow me on Instagram, you know that my aunt was visiting and even though I really planned on getting posts up, it just didn’t happen. I even had recipes photographed and ready to go. I’m sorry, I’m a slacker.
If it helps, I didn’t even do laundry while she was here.
I did 7 loads of laundry yesterday.
Anyway, remember how the kids and I went to that apple farm a couple weeks ago? Well, it turns out my children threw a bunch of rurnt (ruined, bad, disgusting for those that don’t speak Alabama) apples into their bags.
What is wrong with my children?
Why would you pick an apple filled with holes?
I don’t understand.
The littlest’s bag was so bad that he had to have been taking bites of each apple before putting them in his bag.
But I somehow salvaged enough to make this Apple Crisp. I think I tell you guys every year around this time about how I hate making pies. I just hate it. Crust is just too fussy for me. So when I have apples, I always make crisps or crumbles.
What’s the difference, you ask? You should ask someone smarter. I have no clue.
But this particular crisp is special because it’s got a bottom crust! But not a fussy crust like a pie crust. It’s just the crumb topping pressed into the bottom of your dish!
It was absolutely delicious. And since it’s made with oatmeal, you can totally call it breakfast.
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from Taste of Home: The Ultimate Guide to Fall Baking
- Preheat oven to 350F.
- In a large bowl, combine flour, oats, brown sugar, and cinnamon. Cut in butter until crumbly. Press half into a greased 2 1/2 quart baking dish. Cover with apples.
- In a small saucepan, combine the sugar, cornstarch, and water. Bring to a boil; cook and stir 2 minutes or until thick and clear. Remove from heat and stir in vanilla. Pour over the apples. Sprinkle with remaining crumb mixture.
- Bake 60-65 minutes or until apples are tender. Serve warm, with ice cream on top.