Last week’s shares included TART baking apples. I’m really glad we were warned that these were for baking and not eating straight. They weren’t kidding! Even after baking, these apples were still VERY TART. But that worked out great to contrast with the sweet & crunchy oatmeal topping on this apple crisp recipe. This was such a hit in my house that we polished it off the same day it was baked. In any other home, it should be at least 8 servings.
For the filling,
8 tart baking apples, peeled and chunked
1/2 c white sugar
2 Tbsp lemon juice
Mix and place in the bottom of a buttered casserole dish.
For the topping, combine
5 Tbsp melted butter
1 c dry oats
1/3 c flour
½ c brown sugar
1 tsp cinnamon
Pinch of salt
Crumble the topping over the apples. (This is a LOT of topping, but all that sugar still balances out with the tartness of the apples.) Here it is, ready for the oven.
Bake at 375F for about 45 minutes until the apples are soft and the topping is browned slightly. Here's an "official-sized" serving of the baked apple crisp.
It's so funny because some of the apples weren't quite as tart and were totally edible alone. It was odd.
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