So apparently September was apple month in the blogosphere… and I missed the boat. Oops!
I mean it’s not like I don’t understand why people go with apples in September. I know that month signifies the beginning of the school year, and fall weather, but I just couldn’t get myself on the apple bandwagon last month. (Ha, boats, wagons, seriously… how many other vehicle-related clichés can I fit in here?)
On another Apple-related note, my iMac computer is dying which has made writing and editing of any kind a really annoying process lately. I’m waiting for Apple to release the new OSX so that when I buy my new computer I won’t have to update it for a while. However, they are taking forever to release it and I’m getting frustrated. And on top of that, I’ve been dealing with a head cold for a couple of weeks and have had no energy.
But you’re not here to read about my daily frustrations right? So let me tell you about this recipe.
Today I am sharing a recipe for a very easy apple crisp. Originally I had planned on creating a gluten-free version for you, but when I tasted my experiment is was terrible. Like, really really terrible. The gluten-free flour I used was really grainy and left an unpleasant gritty feeling in my mouth. I guess you could say I had to “abandon ship” on that one (ha ha, ok I’ll stop now).
Obviously, I couldn’t use that recipe so I asked my mom to help me out. My aunt Lorraine from Winnipeg had shown my mom how to make Apple Crisp years ago, and so we created this version from what my mom remembered. As it happens, my Aunt ended up dropping by the night after we made this and was able to taste test it. She gave it a thumbs up 🙂
- 3 large Honey Crisp apples, peeled and cored
- 2 tablespoons white sugar
- 1 teaspoon Angostura Bitters
- ½ teaspoon cinnamon
- 1½ cups quick oats
- ½ cup brown sugar
- ½ cup all-purpose flour
- ½ cup salted butter, melted
- ¼ teaspoon cinnamon
- zest of 1 orange
- Pre-heat your oven to 350 degrees.
- Grease a baking dish with the melted butter or spray with cooking spray.
- Cut the peeled apples into slices, about ½ inch thick, and place in a bowl.
- Add the sugar, bitters, cinnamon and stir to coat the apples.
- Spread the apple mixture in a single layer in the greased baking dish and set aside.
- Combine all ingredients and stir until combined. The mixture should look crumbly, not soggy.
- Spread the oat topping in an even layer over the apple mixture.
- Bake for 40-45 minutes, or until the top is golden.
- Allow to cool a bit before serving with vanilla ice cream or whipped cream.