Snook brought home the apple crisp recipe that her class made during Apple Week last Wednesday, and we were quick to bake it up ourselves. It wasn't as kid-friendly as I'd hoped with all the peeling and slicing of apples. (She said her school has a peeling/slicing machine.) I made up for it, though, by letting her do all the measuring, which is why we ended up with more powder than crisp. I also wasn't sure what the difference was between rolled oats and the oatmeal you buy in a canister. So there were some random oatmeal flakes scattered throughout as well. But it still turned out surprisingly okay.
APPLE CRISP WITH OATMEAL TOPPING4-6 apples sliced
1/3 c. flour
1/2 c. brown sugar
1/4 c. butter
1 c. rolled oats
1/4 tsp. nutmeg
1 tsp. cinnamon
Place fruit in buttered shallow baking dish. In small bowl, mix until crumbly all remaining ingredients. Spread over fruit. Bake at 350 degrees for 40 to 45 minutes or until fruit is tender.
If you're looking for a fall dessert that is less preschool and more edible, you should check out Molly's latest post on her Plum Crumble. I really hope the H is reading this one.
No comments:
Post a Comment