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Apple Oatmeal Crisp

January 20, 2011

Cold winter months make me crave rich, carbolicious comfort foods, so when I offered to make Jeff a home-cooked meal (almond parmesan baked chicken and baked tomato mozzarella penne) for him to come home to after spending all day outside for an avalanche course, I could only think of making him one of his favorite desserts to end the meal: apple oatmeal crisp.

Eaten on the rare occasion, this sinful dessert is sure to bring a smile to your face. Loaded with naturally sweet apple pieces, sandwiched between bottom and top layers of buttery, sugary, oatmeal crisp, and served a la mode, oh my, what a treat to be had. The crispy, doughy goodness, followed by the slightly tart, softened apple bits, followed again by more of the gooey dough…it’s so yummy. Next time, I’ll be sure to make it in one big dish instead of parsed out between four 10 oz. (!!!) ramekins. That way, I can eat a little less instead of a whole cup and fourth’s worth!

It’s so easy to make, yet so impressive to whomever you serve it to.

Ingredients:

-3 cups apples, roughly chopped

-1/4 cup white sugar

-2+ tsp cinnamon

-dash of vanilla extract

-1 cup rolled oats

-1 cup whole wheat flour (or all-purpose, if you so desire)

-1 cup brown sugar

-1 stick melted butter

Equipment/Materials:

-mixing bowls + spoon

-4 10 oz. ramekins or small baking dish

Directions:

1. Toss the apple chunks with the white sugar, cinnamon, and vanilla. Set aside.

2. In a bowl, mix together the flour, oats, and brown sugar. Pour the melted butter over it and mix together well with a spoon.

3. Press 1/8th of the dough into the bottom of each ramekin (or 1/2 of it into the bottom of a single baking dish) with your fingers.

4. Layer 1/8th of the apple mixture into each ramekin (or 1/2 of it into the baking dish).

5. Top with the remaining dough mixture.

6. Bake at 350 degrees for an hour, give or take a few minutes.

Feel free to serve with some vanilla ice cream. Yum! So decadent!

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