I combined elements from two recipes to get an apple crisp that blends the crunchy sweetness of the oat topping with the cinnamon-y deliciousness of the apple filling. You can add a little extra subtlety to the flavors with pecans and maple syrup.
Adapted from Betty Crocker and Food Network
Yield: 9″ x 9″ pan
For the filling:
- 4-5 medium tart cooking apples, sliced
- 2 tablespoons maple syrup (optional)
- 1/4 cup pecans, finely chopped (optional)
For the topping:
- 1/2 cup packed brown sugar OR 1/2 cup white sugar + dollop of molasses
- 1/2 cup all-purpose flour
- 1/2 cup quick-cooking OR old-fashioned oats
- 1/3 cup butter, softened
- 2 teaspoons ground cinnamon
- Preheat oven to 375ºF. Grease bottom and sides of 9″ square pan with butter, or line with aluminum foil.
- If using pecans and maple syrup, toss with apples in a mixing bowl to combine.
- Spread filling in pan.
- In a medium bowl, stir together sugar, flour, oats, butter, and cinnamon until well mixed. The mixture will resemble damp sand.
- Sprinkle topping evenly over apples.
- Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork.