Apple Crisp, Cross between a cookie and a pie

Apple season is here and you can never have too many recipes on ways to enjoy them. It is the week before Thanksgiving and the weather has taken a downhill spiral seemingly overnight. So what is there to do on a blustery Sunday afternoon but enjoy home baked goodness and a steaming hot cup of coffee.

This recipe for Apple Crisp is a combination of a crisp oatmeal cookie and apple pie. But you don't have to deal with making a pie crust and most likely the ingredients are already in the cupboard. Originally from an issue of Taste Of Home magazine, this recipe was contributed by Gertrude Bartnick of Wisconsin.

APPLE CRISP

Preheat the oven to 350 F

In a mixing bowl, combine these four ingredients:
 1 cup all-purpose flour
3/4 cup rolled oats
1 cup packed brown sugar
1 tsp ground cinnamon

Cut in:
1/2 cup butter which is 1 stick.

If right out of the refrigerator, soften for 20 seconds in the microwave. You want it softened a bit but not melted.
Use a pastry blender tool to cut in the butter until the mixture is crumbly.
Press half of this mix into a greased baking pan.
The recipe says to use a 2 1/2 qt. baking dish or a 9 inch square baking pan.
I had doubled the recipe so in the photo shown I had used a 9 x 12 in. baking dish.

Peel and chop:
4 cups apples

Add the chopped apples to cover the crumbly mixture already in the baking pan.

In a saucepan, combine:
1 cup sugar
2 tbsp. cornstarch or arrowroot powder
1 cup water
1 tsp. vanilla extract

Cand stir this sugar mixture until it comes to a slight boil and turns thick and clear.


Pour the sugar mixture over the apples which are already in the baking pan.

Sprinkle with the remaining crumb mixture.

Bake at 350 degrees for about 1 hour or until the apples are tender and the topping is golden brown.

Let sit to thicken up before cutting into it to serve.
Serve warm as is or add a scoop of vanilla ice cream to each serving.