Raise your hand if you love Autumn….. I’ll wait…… yeah I knew you did. It is my favorite time of year. The four months of “R” ( September, October, November and December) are when my creativity shines the most. Especially in the kitchen. I adore pumpkin, love apples and live for soups. The best time of year for all of these…. FALL!!
With one hurricane behind us and one tropical storm I feel like maybe, with God’s grace, we can get back to our version of normal. I haven’t written a recipe in weeks and the clean up has been, back breaking, to say the least. Our little coastal community took a hit, but we are rebuilding and we are all still here. A little comfort food seemed like a great idea.
I took a 9 x 13 version of this recipe to work for a pot luck, I mention that because I want you to know that you can easily double it to make more for a larger crowd.
I made this one yesterday for my family, and with a family of three ( four now that the kiddo has a serious boyfriend, yikes.. when did she grow up… we love him by the way) the nine inch pie pan is perfect, or even an 8×8 pan. ….. anyway you decide to make it, just make it. You will be so happy…. just make sure you have your PJs on…. makes it taste better!
You will need:
- 6 red apples ( granny smith works good too, but I use a mix of different reds)
- 1 1/4 cup Brown Sugar
- 1 tsp Vanilla extract
- 3/4 cup uncooked Old Fashioned Oats
- 1/2 cup Flour
- 1 tsp Cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1/2 cup Butter VERY COLD
Note: easily doubled
Easy Peasy Directions
Peel, core and dice apples ( I like dices, but slices are fine too)
Preheat oven to 375 degrees
Layer apples into baking dish ( I butter the dish first, but you don’t have to )
Mix together flour, brown sugar, oats, cinnamon and pie spice in a bowl.
Add your vanilla and cut in butter with a pastry cutter.
Work until mixture forms large crumbs. ( will kinda look like rocks, that’s how you want it to look)
Sprinkle over apples.
Bake 30-35 minutes, until topping is browned and apples are soft. Let sit for about 15 to 20 minutes before serving.
I top it with home made cinnamon whipped cream:
- 3 cups COLD heavy cream
- 1 tablespoon powdered sugar
- 1 tsp vanilla
- 1 tsp cinnamon
Mix with a hand mixer or your stand mixer until stiff ( not too stiff, you don’t want butter)
chill while crisp cooks and serve on top when ready