Cheaters Apple Crisp
I’m an apple crisp whisperer, I swear. It’s my favorite dessert because it has all of these textural components, it’s simultaneously sweet and tart, it can be eaten warm, room temp, or warm. It’s a versatile dessert and it can fit into other dessert molds as well be it full blown pie or cheater style. I call these cheaters apple crisp because you’re essentially cutting an apple in half, removing the core and molding crisp mixture on top. It’s a quicker way to getting what you want, now.
Total Time:
Yield: 4 to 6 servings
Ingredients
6 tablepoons butter
1/2 cup quick oats
6 tablespoons light brown sugar
3 tablepoons all purpose flour
2 tablespoons granulated sugar
1 teaspoon cinnamon, divided
2 Mcintosh apples, cored and halved
2 tablespoons chopped pecans
heavy cream for serving
Method
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Preheat oven to 350°F. In a small pot over medium high heat, melt butter. Cook for 5 to 8 minutes until it begins to turn brown and the milk solids separate to the top and look almost broken. Allow to cool slightly, a few minutes.
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In a medium bowl combine oats, brown sugar, flour, and 1/2 teaspoon cinnamon. Using a wooden spoon to mix combine dry mixture and butter.
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In a large bowl combine granulated sugar and 1/2 teaspoon cinnamon. Toss apple halves in mixture. Arrange apple halves cut side up in an 8×8 baking pan. Sprinkle the buttery oat mixture evenly on top. Place a few pieces of pecans on each.
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Bake in the oven until the apples are soft but still firm and the crispy top is golden brown. The air should smell like caramelized sugar, apples, and butter.
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Allow the apples too cool and serve while still warm with heavy cream.