Apple Crisp

Okay guys, fall is so close I can almost feel it creepin' up on us.

And I seriously can't wait. 

And to me cooler weather means apple crisp. Okay okay, I still make it during other times of the year, but it is technically a fall/winter dessert.

So to celebrate, I thought I would post my famous Apple Crisp recipe. It's the dessert I'm most proud of, which is odd because it contains no chocolate whatsoever, and has fruit in it.

wha?!? A dessert without chocolate, and with fruit? And I eat it?! Even crave it?! What sort of madness is this?!? 

Yes people, it is that good. Okay but seriously don't build up expectations. I hate having expectations. But it is pretty good. IF you like apples, and sugar, and awesomeness.

I originally got it from some recipe on the internet, but adjusted it for my needs. So I claim it as my own now. (I can do that right? Nevermind, I don't want to know.) 

I prefer it the next day, and cooled-but I know some crazy cats out there that warm it up with some vanilla ice cream. Plus, it is hard to wait till it's fully cooled. 

I was originally going to post this without pictures, but I'm pretty obsessed with Pioneer Woman, so I decided to take a page out of her book. If you haven't tried any of her recipes, I highly recommend that you do. My jiggly bottom can attest to the tastiness. 

Apple Crisp

-Approximately 6 apples (green or red)

-1 cup old-fashioned oats

-1 1/2 cups flour (whole wheat pastry if you are a health freak works perfectly. Or do half ww pastry and white. It's really a forgiving recipe.)

-2 cups brown sugar

-1 tsp baking powder

-1/2 tsp cinnamon (or just dump some in. I'm all about approximation)

-1/2-2/3 cup butter, melted

-Sweetened&shredded coconut 

-Ground Flaxseeds (optional)

1. Preheat oven to 325 degrees F. Cut cleaned apples into small pieces ( I prefer pretty small, so it cooks better). 

You can use peeled apples if that's the way you roll. 

But I can't really be bothered then you have more fiber. 

2. Dump apples and 1 cup of the brown sugar into a 9x13" baking pan. Stir around the goodness. 

That is ONE of the cups of brown sugar people. This is an important step.

But, y'know, they are all important in my book.

I love when the juices start coming out and mix with the sugar(see the brown syrup on the bottom??). I won't judge if you eat a couple. 

I know in my family these rarely make it unto the oven unharmed. But then again every time I bake I have to keep an eye on the people in the kitchen. It's a dangerous world out there people.

3.  Mix the rest of the ingredients together except for coconut and flax seeds.  Add coconut to your hearts content and mix in. I have never measured mine, but I guesstimate it to be about 1 1/2 cups.  If you want you can add a couple tbsp of ground flax seeds. You can't really taste them, but they add nutrition.

{Look I even added all the ingredients so that you can see them. My bowl doesn't look that normally. And then I couldn't get the camera to flash! My mom's camera is just too fancy for me.....}

You can put a couple tbsp's of flax if you are feeling extra health conscious. The nuttyness blends in really well, and works great with the texture. 

I use it if it's on hand to make myself feel more justified in eating it for breakfast.

Make sure it isn't too dry!

That bowl may or may not be on the ground.... I needed direct sunlight! I have no regrets.

....

Or not. Still- No regrets.

4.

Spread mixture over the apples and bake for about an hour. The juices should be bubbling around the sides. If you cut your apples bigger, you will need to cook for longer. And I recommend covering the crisp loosely with foil if you plan on baking for longer so that your crisp does not become a burnt. (haha!)

Aaaand it's baked! Sorry no inside shot. I was entertaining and didn't want to whip out the camera and put the food on the floor searching for light, etc etc.

Plus there was like an inch left at the end of the night.

PS. If you are worried that you don't like coconut or something, or think that I am just a crazy person, the coconut flavor isn't that overwhelming and provides a great chewniess to the crisp. I highly reccomend keeping it in. But if you don't let me know how it is! I've never been that crazy.

Condensed instructions: (I'm nothing, if not thorough)

Apple Crisp

-Approximately 6 apples (green or red)

-1 cup old-fashioned oats

-1 1/2 cups flour

-2 cups brown sugar

-1 tsp baking powder

-1/2 tsp cinnamon

-1/2-2/3 cup butter, melted

-Sweetened&shredded coconut 

-Ground Flaxseeds (optional)

1. Preheat oven to 325 degrees F. Cut cleaned apples into small pieces ( I prefer pretty small, so it cooks better). 

2. Dump apples and 1 cup of the brown sugar into a 9x13" baking pan. Stir around the goodness. 

3.  Mix the rest of the ingredients together except for coconut and flax seeds. Make sure it isn't too dry. Add coconut to your hearts content and mix in. I have never measured mine, but I guesstimate it to be about 1 1/2 cups.  If you want you can add a couple tbsp of ground flax seeds. You can't really taste them, but they add nutrition.

4. Spread mixture over the apples and bake for about an hour. The juices should be bubbling around the sides. If you cut your apples bigger, you will need to cook for longer. And I recommend covering the crisp loosely with foil if you plan on baking for longer so that your crisp does not become a burnt. (haha!)