Recipe for Quick and Easy Apple Oatmeal Crisp

We live on a boat (though Jodi has a NEW idea . . . post pending), so YES, you get a food pic in a small stainless steel bowl instead of a fancy glass/ceramic dessert serving dish.

Sunday, I had a compelling urge for something sweet.  We were all out of chocolate and dried fruits and I had PB&J on saltine crackers on Saturday for lunch.  What to do?

I think my most favorite dessert is some kind of cinnamon apple pie/cobbler/crisp.  Years ago, I would purchase a can of apple pie filling and this bag of “crisp” mix.  It was easy and turned out really good.  Every now and then, I’d do it with the cherry pie filling.

Well, I had none of that stuff, but I did have a bag of small Fuji apples and oatmeal.  I set about finding something I could make.

Apple Oatmeal Crisp

Ingredients

1 1/2 small Fuji apples – peeled, cored, and sliced  (use any apple that you like)

1/2 cup  brown sugar

1/2 cup whole grain rolled oats (I used the 1-minute quick kind)

1/2 cup all-purpose flour

5 tablespoons butter

3 to 4 tablespoons raw sugar (White sugar would work, too.)

1 tablespoon ground cinnamon (I love cinnamon.  I just sprinkled some on until I thought it was good.)

Directions
  1. Preheat your oven to 375 F.
  2. Lightly butter an 8” round cast iron skillet.
  3. In a medium size bowl, combine and mix the brown sugar, oats, flour, and butter.  Just mix until everything is moist and it’s kind of crumbly.
  4. Place half of the crumb mixture in the skillet and spread evenly on the bottom.
  5. Put the apples on top of the crumb mixture in the skillet.  Distribute evenly.
  6. Sprinkle the raw sugar and cinnamon on top of the apples.
  7. Evenly distribute the remaining crumb mixture on top of the apples.
  8. Bake in the oven for 40 to 45 minutes or until the top is golden brown.
  9. Serve warm.
Yield

About five or six 1/2 cup servings.

The bottom layer.
The apple layer. I “started” to sprinkle the top layer on and realized and I hadn’t taken a picture yet.
The top layer.
Out of the oven.

This would go awesome with some vanilla ice cream.  It turned out really good.  Or at least I thought so.  There wasn’t much “crisp” about it.  The bottom was chewy and crunchy all at the same time, like a brownie corner.  I found that perfect.

Any ideas for sweets that could be made in one small pot on the trail in about 7 minutes?  (That aren’t prepackaged freeze-dried.)

A First Look at My Big Agnes Flume UL 30 Sleeping Bag
Planning for LSHT thru-hike

Leave a Reply