October is one of my favorite month of the year. The crisp air outside, the leaves turning orange, the last of summer’s produces and the appearance of all sorts of squash at the farmer’s market. It gets me excited for Winter! My house will consistently smell like soup and I will live in knitted sweaters.
But October is also apple season in full swing and I make the most of it. This apple crisp is delightful. The crumble is made of oats and brown sugar so it caramelizes in the oven and gives you the most crunchy and glorious crumble ever. It pairs so good with apples and it is even better with a dollop of sour cream.
But really, you can use whatever sour fruits you think of. It’ll be a hit, for sure.
Oat and brown sugar topped apple crisp (serves 6-8) :
- 8 apples
- 1 1/2 cup brown sugar
- 1 cup flour
- 1 cup oats
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 cup cold butter
Preheat your oven at 375°F.
Grease a pan. Peel and slice apples. Layer at the bottom of the pan.
Mix all the other ingredients in a bowl and add the cubed butter. Mix with the tip of your finger until the dough is crumbly.
Put the crumble over the fruits and bake for 40 minutes or until it is golden brown.
Serve hot or luke warm.