In the recent intense heat and wind, our baking apples have been dropping from the trees. True to fashion, the baby of our family found a shortcut to transforming them into something delightful. Our freezers are nearly full lately, so we’ve been enjoying Bethie’s fresh-baked apple crisp instead of freezing apple slices for winter baking. We may regret that come January, but for the time being, we’re loving it!
- 4 cups sliced apples (we prefer unpeeled)
- 3/4 cup brown sugar (we mix organic organic crystallized cane juice with a bit of organic unsulphured blackstrap molasses)
- 1/2 cup flour (we use a concentrated organic type, so you may want to try less, up to a mere 1/4 cup total instead)
- 1/2 c. rolled oats
- 1 1/2 tablespoons pumpkin spice mix
- 2/3 cup butter, softened or melted
Place apples in a greased 8 x 8 pan. Mix dry ingredients, add softened/melted butter and mix well, then sprinkle over apple slices. Bake 30 minutes on 375 degrees.
The original delicious recipe came from a dear neighbor and served 6. We double it in a glass 9 x 13 to feed 4 of us lately.
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