I’ve become strangely addicted to food blogs as of late and I just don’t know why. Of course, beautiful photos of sumptuous food, loads of free recipes and witty dialogue is right up my alley, so I guess it does make sense in the long run. Most of the time though, when I’m reading my daily blog roll, I think, “I could do that” but then reality sets in and I realize the I don’t cook much right now, let alone bake (my love language), let alone have time to blog about it… and as some of you know, I’m not big on sharing recipes. Yes, I’m one of those people! But that, my friends, needs to change. Maybe it was that thought, combined with others, that prompted me to jump back onto the wagon (a good wagon, not the AA kind)?

I got into a baking mood the other night, so I made a quick stop at the grocery store to pick up those last few ingredients I would need (I hate that… going to the store for 2 things!). Wanting to express my deep love for my husband, whose heart I think I did nab through his stomach, I decided to make apple crisp. I first made it for Ryan when we got back from our honeymoon. My sweet mom had left us a box with our first meal and the fixin’s for this when we got home. Ryan loved it. I mean REALLY loved it. Not the typical, “hon, this is good” response. But the “oh… my… gosh…. this is AMAZING. This is so incredible. Mmmmm…. YUM. OH MY GOSH!” We ate off of it for days and it was STILL good.


Ryan claims that this is “the best apple crisp in the world.” Now, I won’t claim that, but it is pretty good and it couldn’t be simpler. I love it too and I DO NOT like cooked fruit of any kind. As Ryan puts it, “this has the perfect crisp-to-apple ratio”. I will let you decide.

Southern Apple Crumble
Provided by: my sweet friend, Christine DeHaan

Filling:
3 large apples, peeled, coarsely chopped (about 2 cups)
1/2 c. sugar
1/4 c. packed brown sugar
1 to 2 t. cinnamon
1/4 c. cold butter, cut into small pieces

Topping:
1 pouch (1 lb. 1.5 oz.) Betty Crocker Oatmeal Cookie mix
1/2 c. butter, melted
1/2 c. chopped pecans

Preheat the oven to 300 degrees. Spray the bottom and sides of an 8 inch square glass baking dish with cooking spray. In a large bowl, toss filling ingredients together. Spread this mixture in baking dish.

In same large bowl, stir cookie mix and melted butter until crumbly. Springle over filling.

Bake for 40 minutes. Remove from oven, sprinkle with pecans (I omit them and just bake it a bit longer, like 45 to 50 minutes). Bake 15-20 minutes longer or until topping is golden brown. Serve warm with ice cream if desired.

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