This past holiday season, our employer gave out some pretty nice treats – our choice between a whole ham, turkey, or fruit basket with option to add sausage and cheese. I opted for the fruit basket with sausage and cheese – and boy, did it come with a lot of great fruit! I thought I might not be able to finish it all before they had chance to go bad. There were a lot of apples that needed to be eaten, so I figured the best way to make use of them was obviously a dessert ☺
Peel, core, and chop the apples into roughly ½-inch cubes and place in a large bowl. In a separate bowl, combine margarine, oats, brown sugar, and flour, and mix until a crumbly dry-ish mixture forms. Scoop about one-half to two-thirds of the mixture into the bowl with the apples, and stir to combine so that it is evenly distributed throughout the apples.
For mini-crisps: line a muffin pan with muffin liners (the foil kind works best) and fill each cup almost to the top, leaving about a quarter to half an inch for the crumbly crust. Sprinkle about half a tablespoon of the crumbly mixture on top of each muffin cup and pat down to form a crust, adding more if needed. Bake 15-20 minutes until the crumble crust is golden-brown. Let cool 10 minutes before serving.
For large crisp: pour the apple-crumb mixture into a baking dish (I typically use one of those oval Corningware casserole dishes). Pour the remaining crumbly mixture on top and pat down to form a crust. Bake 30-35 minutes until the crumble top has turned a golden-brown color. Let cool before serving.
Serve up the apple crisp as is, or with a scoop of cool vanilla ice cream. This is one dessert that reheats quite well, and usually goes fast in our house!
~Karla
I didn’t have any pie crust, so wanted to make something like a quick cobbler. I searched for some recipes, and cobbled together one of my own roughly based on a handful that I liked. I have made mini-crisps in a muffin pan, as well as one big crisp in a large baking dish. It turned out moist in the middle and crumbly in all the right places and full of great apple flavor!
Ingredients
5-6 medium-sized apples
1 cup margarine
1½ cups oatmeal
1½ cups brown sugar
1½ cups flour (I used whole wheat)
1½ cups oatmeal
1½ cups brown sugar
1½ cups flour (I used whole wheat)
Preheat oven to 350F.
Peel, core, and chop the apples into roughly ½-inch cubes and place in a large bowl. In a separate bowl, combine margarine, oats, brown sugar, and flour, and mix until a crumbly dry-ish mixture forms. Scoop about one-half to two-thirds of the mixture into the bowl with the apples, and stir to combine so that it is evenly distributed throughout the apples.
For mini-crisps: line a muffin pan with muffin liners (the foil kind works best) and fill each cup almost to the top, leaving about a quarter to half an inch for the crumbly crust. Sprinkle about half a tablespoon of the crumbly mixture on top of each muffin cup and pat down to form a crust, adding more if needed. Bake 15-20 minutes until the crumble crust is golden-brown. Let cool 10 minutes before serving.
For large crisp: pour the apple-crumb mixture into a baking dish (I typically use one of those oval Corningware casserole dishes). Pour the remaining crumbly mixture on top and pat down to form a crust. Bake 30-35 minutes until the crumble top has turned a golden-brown color. Let cool before serving.
Serve up the apple crisp as is, or with a scoop of cool vanilla ice cream. This is one dessert that reheats quite well, and usually goes fast in our house!
~Karla
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