I don’t know about you, but I am always ready for dessert, especially if it has a southern twist. Remember those delicious cobblers and crisps that your grandma used to make for you? That you always wished you could make yourself? Well, this Southern Apple Crisp is a shortcut to destiny that tastes like you spent all day in the kitchen! All you need is ten minutes, a few tricks up your sleeve, and the nerve to pull it off! Now, let me tell you how it happened. It was a sunny winter Sunday, we were enjoying a somewhat peaceful afternoon, and suddenly…..Queenbee decided it was time for me to learn how to make apple crisp. So, I researched the different variations, decided on the southern way (of course!), and went off to create! Let’s just say Queenbee is always right when it comes to dessert (she’s right behind me, isn’t she?). As she is a chocoholic, this is the only fruit dessert that meets with her exquisite tastebuds. I can’t say that I blame her, you’ll never know that this is a fruit dessert when it’s topped with a hint of vanilla ice cream….If you are like me, big family….hungry brothers…..you will be doubling this recipe. That’s how good it is.:)
WARNING: DANGEROUS RECIPE AHEAD!
WARNING: ADDICTION IS POSSIBLE, GET OUT WHILE YOU STILL CAN!
CAUTION: IF YOU DON’T LIKE SUGAR, LEAVE!
The Ingredients: 1 large can apple pie filling, 1/2 cup brown sugar, 1/2 cup whole wheat pastry flour, 1/2 cup oats, 1 tbsp. cinnamon, 4-5 tbsp. cold butter, 2 tsp. lemon juice (optional), 1/4 tsp. salt (optional).
Cut butter into cubes and add it to a medium sized mixing bowl. Add the sugar, flour, oats, and if using, salt and lemon juice. Using a pastry cutter, work the butter into the topping until pea-sized. Add the pie filling to a small baking dish or standard pie pan, press the topping evenly over the top. Bake at 365 degrees for 30 minutes.
There are no words to describe how good this is, especially topped with all-natural vanilla ice cream……