Thursday, April 11, 2013

super easy apple crisp

This super easy apple crisp can be eaten at room temp (or warmed) with yogurt for breakfast, warmed with vanilla ice cream for dessert or if you're like my Dad and I, it can be eaten anytime of the day. 

Super Easy Apple Crisp
adapted from Smitten Kitchen

8 medium apples - peeled & chopped into 1/2 inch cubes  ***I used Fuji apples here. Granny Smith would be great or any combo of baking apples will be just fine. Also if you're using organic apples, skip peeling and just chop***
1 tablespoon lemon juice

2 tablespoons corn starch
1 tablespoon sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla extract

1/3 cup brown sugar
1 cup oats  ***Whole or Quick. I used Quick oats***
1 cup sliced almonds
1/2 cup coconut ***Sweetened or unsweetened. This time I used sweetened***
1/4 teaspoon fine sea salt
1/2 teaspoon cinnamon
4 tablespoons unsalted butter - cold & cut into 1/2 inch cubes.

Preheat oven to 375°F. In an oven-safe baking dish, combine chopped apples and lemon juice to prevent browning. Sprinkle in the corn starch, sugar, cinnamon and vanilla extract. Toss so that the apples are thoroughly coated.

In a medium bowl, combine the brown sugar, oats, sliced almonds, coconut, sea salt and cinnamon. Add the butter and with your finger tips pinch the butter pieces into the brown sugar & oat mixture so that it resembles crumbs.

Crumble the crisp topping over the apples.

Bake for 35 -45 minutes or until the top is browned and the apples are soft.

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