Apple Oatmeal Crisp

Adapted from simplyrecipes.com

INGREDIENTS
2 medium apples, peeled, cored, and cut into chunks or slices
1-1/2 teaspoons lemon juice
1/4 teaspoon vanilla extract
1/2 cup brown sugar
1/4 teaspoon cinnamon
1/2 cup rolled oats
1/4 cup butter, at room temperature
1/4 cup almonds and/or walnuts, finely chopped

PREPARATION

  • Preheat oven to 375 °F. In a mixing bowl, toss to combine fruit, lemon juice, and vanilla, then place in a small baking dish.
  • Combine oats, brown sugar, and cinnamon in a bowl. Cut in butter with a fork or pastry blender until evenly distributed.
  • Cover fruit with the oat mixture, and sprinkle nuts on top.
  • Bake for 45 minutes or until apples are tender and topping looks crunchy. Note: if topping is browning too quickly, loosely cover baking dish with a piece of tin foil until apples are tender.
  • Serve hot with vanilla ice cream on the side (optional).

Serves 4. Prep time, 10 minutes; cook time, 45 minutes.

Cook’s note: This recipe can be doubled to accommodate more fruit, including pears if you have them on hand.

Share this post

Magazine Search

Sign up for our monthly newsletter

 

Recent Recipes articles:

August 11, 2015
July 13, 2015
Adapted from allrecipes.com
June 24, 2015
April 27, 2015
March 24, 2015
February 24, 2015
January 27, 2015
December 2, 2014

More recent articles:

Getting ready for the marathon should be half the fun
August 25, 2015
Food:
Simple lunch solutions for office kitchens
August 25, 2015
How to stay loose on the job
August 19, 2015
How to win the office potluck
August 10, 2015
The FruitGuys third Iron Chef competition a sizzling success
July 29, 2015
Food:
The joy of nut (and seed) butters
July 22, 2015
Save Sonoma County’s special apple, the Gravenstein
July 13, 2015
A good night’s sleep and how to get it
July 13, 2015

About Us

The FruitGuys Magazine is your source for workplace culture, trends, and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.