This is my mom’s apple crisp recipe. There is no peeling involved. There are 5 ingredients that we don’t bother to measure (I’ve given approximate measures for this recipe), and — best of all — it can be done by an 8-year-old with minimal supervision. My mother always served this on chili nights, but I think it goes equally well with pork chops. Ice cream or whipped topping is a nice extra — but totally unnecessary.
- 3-4 Apples (We ended up using three for a cake pan size)
- Approx. 1/2 Cup of Brown Sugar (Or Other Sweeteners?)
- Approx. 1/2 Cup of Oatmeal.
- 1/2 Stick of Melted Butter (I’ve Used Olive Oil Successfully)
- Cinnamon & Sugar Mix To Top
Other Ingredients I’ve Added In The Past:
- Dried Cranberries
1. Slice the apples and layer the slices in an oven-safe dish. You could be fancy and do rings, but we just use an apple slicer. My 8-year-old was barely strong enough to do this on her own. You may have to help with this part.
2. Sprinkle apples with brown sugar.
3. Sprinkle with Oatmeal.
4. Pour melted butter over everything.
5. Sprinkle with cinnamon and sugar.
6. Bake at 350 until it smells yummy. About half an hour. (Preheating doesn’t seem to effect the outcome, so I don’t preheat when my daughter is cooking. It’s a little safer for her to put it in and I take it out.)