The fall signals apple-picking time to me, and we have some wonderful orchards here in the Midwest ripe with a variety of scrumptious baking fruit. My mom’s group has visited Schweizer’s Orchard near St. Joseph, Missouri, the last couple of years for some delicious apples; plus, the children love to start their morning with the apple tree book before a tour and love to end it with a picnic and time on the playground. If you live close, and want to pick some fresh fruit, I recommend a visit.
Okay, so you know where I pick my apples, but how about the fun part — the eating of it all? There are so many ways to prepare a good apple, but this recipe is definitely one of my favs. This apple crisp is super simple and small, which makes it a quick in-the-moment or after-meal choice. My husband isn’t a fan of any dessert that doesn’t contain chocolate so it’s a good thing we don’t have to share this petite little dish. It will feed four in a pinch, but two to three is more like it. I like to serve it hot with a dollop of whipped cream on top, but a scoop of vanilla ice cream would also do.
- 2/3 c. rolled oats
- 1/3 c. all-purpose flour
- 2 tbsp. packed brown sugar
- 1 tsp. ground cinnamon
- 1/4 c. margarine
- 2 apples peeled, cored and thinly sliced
- Preheat oven to 375 degrees F.
- Stir together oats, flour, brown sugar and cinnamon. Cut in margarine until mixture is crumbly.
- In a small baking dish, lay out apples.
- Sprinkle with the oat mixture on top of the apples.
- Bake uncovered for 30 minutes or until top is lightly browned.
- Serve warm with whipped cream or vanilla ice cream