August 23, 2011
Recipe:Yesterday's Apple Crisp
Do you know what makes me happy? When bloggers describe a dish in great detail, inspire an craving, and then actually post the recipe for it. Seems like one girl did just that on her happiness post yesterday...except for the recipe part. That wasn't very nice of me.
But you asked, so here it is- I figured the pie filling would taste less homemade than the "real" apples, but this was delicious. (I'll be making it with cherry filling, too- because cherry is the bestest.)
Chambanachik's Easiest Apple Crisp
1 and 1/2 cups flour
1 and 1/2 cups quick oats
1 and 1/2 cups brown sugar
1 and 1/2 teaspoons cinnamon
1 and 1/2 teaspoons nutmeg
2 and 1/2 sticks butter
2 large cans apple pie filling (or 3 smaller cans-enough to cover the whole pan.)
(You may also substitute any pie filling flavor.)
Preheat oven to 375 degrees. Combine the flour, oats, sugar, cinnamon, and nutmeg. Melt butter and mix into the dry ingredients until gooey. Pour pie filling into a 13 x 9 inch pan. Top apples with mixture, being sure to cover most of it. Bake in the preheated oven for 30-35 minutes, or until topping is slightly crisp looking and/or lightly browned. While still very warm, scoop a generous amount into a bowl. Savor and be content.