Two Apple Crisp

Honeycrisp Apples have a delicious crunch and a sweet, sweet taste. I love to get the softball size apples that come out in the fall. On her first day of LSU, my daughter asked for an apple dessert to celebrate the day. This recipe was inspired by Thanksgiving Apple Pie and Oatmeal Cookies, two of my family favorites! #eatlessmovemoreprayalot brought some inspiration to make a smaller size dessert that we could eat in smaller portions.

Tools:

• 1 Qt Baking Dish, like 1 Qt Enameled Cast Iron Baker
• Small Batter Bowl
• Measuring Cups
• Adjustable Measuring Spoons
• Sharp Chef’s Knife
• Vegetable Peeler
• Cutting Mat

Ingredients:

• 2 Honeycrisp Apples
• 4 TBSP Unsalted Butter, Melted
• 1/2 c Brown Sugar divided
• 1/2 c Flour divided
• 1 TBSP + 1/2 tsp Cinnamon divided
• Dash of Salt
• 1/4 Tsp Cornstarch
• 1/2 Tsp Vanilla Extract

Instructions:

1. Preheat Oven to 350 deg F. Set the Baker in the oven with the half stick of butter. Let the butter melt, and take out of the oven.
2. Peel the Apples with the vegetable peeler. Slice thin into the Small Batter Bowl or small mixing bowl.
3. Mix with the apples – 1/4 c flour, 1/4 c brown sugar, vanilla, dash of salt, 1/2 tsp of cornstarch, 1/2 tsp cinnamon.
4. Pat the apples in the baker with the butter.
5. In a separate bowl, mix the oats, 1/4 c flour, 1/4 c brown sugar, 1 TBSP cinnamon. Sprinkle on the top of the apples in the Baker.
6. Bake at 350 for 25 minutes. Serve with Vanilla Ice Cream or Whipped Cream.

Did you make this recipe? Tag me on IG @jennskitchenblog or @JWRKitchen on Facebook. #jennskitchenblog #eatlessmovemoreprayalot