My dad brought me a few bushels of apples from the apple tree that my husband and I were married under at my family farm. After hemming and hawing about what to make I decided on our favorite fall comfort dish—Apple Crisp. The recipe from my childhood which was handed down to us by my mom is delicious but it’s mostly butter and sugar. From my granola making experience I knew I could change things up and make apple crisp quite nutritious and very delicious! At the time of the apple dropoff my husband was at Ft. Gordon doing some training for the National Guard. We drove out to visit him for Thanksgiving and I took the apples with me. A little taste from home if you will. The cabin we stayed at was beautiful and rustic and had these dishes that reminded me of my greatgrandma. My ingredients were limited at the cabin. I would have preferred old fashioned oatmeal and included walnuts if I’d had them on hand.
- Preheat oven to 350 degrees
- 2. Slice apples into small slices, removing skin if you prefer.
- Place contents of the bowl into two greased round dishes or one greased 9x13 pan.(I use coconut oil to grease the pans)
- Pour the butter/honey/molasses mixture into the oatmeal and stir until all the ingredients are moist.
- Crumble the combined oatmeal mixture over the crisp in your baking dish and cover.
- Bake crisp at 350 degrees, covered, for 15 minutes.
- Uncover the crisp and continue baking until you can pierce through the apples with a fork. Approximately 30 minutes.