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.
Provided by: my sweet friend, Christine DeHaan
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
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.