This apple crisp is the best. Absolutely the best. It's got plenty of the part that we like most...yeah, the crisp part, of course. And I have to give total credit to my friend, Kate McKamey, for this recipe. She made it for an apple pie once (yeah...that was amazing). When I asked her for the recipe, she said that she didn't really have one. So she wrote it down from off the top of her head. Get ready to print it and make it. And be ready to make it again tomorrow, because there won't be any left after tonight.
Apple Crisp
Mix:
1 c flour (may use gluten-free flour*)
3/4 c rolled oats
1 c brown sugar (or pure cane sugar--for the "healthy" version*)
1/2 c melted butter
1 tsp cinnamon
dashes of ground cloves, nutmeg, and allspice
Press half of that in greased 9X9 pan.
Apple mixture (may be made ahead of time and put in the fridge or freezer...or do double batch and put half in fridge/freezer for easy desert in the future):
Combine:
3 fresh Granny Smith's cut
3 Tbsp flour
1/2 c brown sugar
1/2 tsp cinnamon
1/8 tsp allspice
1/8 tsp ground cloves
Pour on top of half of crisp in pan. Cover with remaining half of crisp. Bake at 350 degrees for 30-45 minutes.
Serve hot with vanilla ice cream. And you're in heaven!
I'm sorry I don't have pictures. It never lasts long enough.
*Since I've been to Prescott, I've also converted it into a gluten-free recipe with "healthy" sugar (you know, the pure sugar cane kind). And it's still awesome (my SIL and niece can't have gluten, and I like to bake...so I had to come up with something).
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