It's autumn! I love this time of year. The beautiful changing leaves, the crisp cool air, the cider mills and apple picking. Fall never seems to last long enough. One of my favorite treats to make in the fall--okay, really anytime of the year--is apple crisp because 1. it's delicious, 2. it's simple to make, 3. it's fairly healthy, 4. I think it's okay to eat the leftovers for breakfast because it has apples and oatmeal in it.
My daughter shares my love of apple crisp. Last year when she was in first grade the students wrote a poem about what they love about their mom's for a mother's day gift. I thought it was so sweet that the second thing she listed was, "I love when my mom bakes apple crisp."
Personally I think a big bowl of apple crisp covered in a scoop of vanilla ice cream is just about one of the most heavenly things a person can possibly eat. Yum!
The Best Apple Crisp
5-6 medium Granny Smith or Pink Lady apples
3/4 cup oatmeal
1/2 - 3/4 cup brown sugar
1/2 cup whole grain flour
1 teaspoon cinnamon
1/2 cup grass-fed butter, slightly softened.
1. Peel and slice apples. Arrange in a 9x9 dish.
2. In a mixing bowl combine oatmeal, sugar, flour, and cinnamon. Cut in butter. Mix in kitchen aid or other mixer until well combined but still crumbly.
3. Sprinkle oatmeal mixture over apples. Use your hands to pat mixture down over apples.
4. Bake at 350 degrees for 35-40 minutes. Serve warm with a scoop of vanilla ice cream.