Welcome and Apple Crisp

6 Sep
Welcome to Butter Queen! My first post is an ever-delicious 
and always amazing fall dessert, and one of the first things 
I learned to make growing up: apple crisp. Just the name makes 
me drool. And when that first whiff of cinnamon floats out 
of the oven and into the rest of the apartment? Boy, 30 
minutes starts to seem like FOR-EV-ERRR (cue Squints from the 
Sandlot). Please excuse the God-awful quality of the pictures.
My camera has seen better days. Like the 90s.  Also, I'm still 
getting the hang of blogging/html/all that jazz.  Bear with me.

My mom never follows a very strict recipe for apple crisp, so this is

more a general outline than a straight-up recipe. That being said, this

apple crisp is very forgiving and can stand some experimentation (other

fruits, spices, extracts, etc.). So, once you’ve got this down, let

your creativity run free!

Apple Crisp

Source: My Mama 

4-6 baking apples (I used Granny Smith this time around)

1 stick butter, room temperature (real butter, people)
1 cup brown sugar
1 cup old fashioned oats
1/2 cup flour (I used whole wheat since I had it on hand)

1. Preheat oven to 350 degrees.  Wash, peel (or don't!), and 
slice apples.  In a large bowl, combine apples with some 
cinnamon and nutmeg.  Transfer apples to a 9x9 baking dish.

2. In a separate bowl, combine butter, brown sugar, oats, 
flour, cinnamon, nutmeg, and vanilla.  Using your (clean!) 
hands, combine until mixture is incorporated and crumbly.  
Pour on top of apples and pat down, evenly covering the apples.

3. Bake for about 25-30 minutes, until top is slightly 
browned and feels crisp.  Let cool at least 10 minutes.  
Serve warm (preferably with ice cream or whipped cream!).

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