It’s been said, they’re all the same.
Apples, butter, sugar, oats.
The ladies in the co-op break room had a resounding nope, they’re not.
And I agree.
While I have loved this comfort food almost every time I’ve had it, this is the one recipe we keep going back to. It’s one of those comforting and sometimes melancholy recipes that make a mark in your mind along with the season. That birthday party for Cole, that fall our friends moved, that Halloween dinner party we had, that Friday night at the cabin.
I’ve made it a few times lately for this or that, and since a few have asked, I’m passing it along.
Lots of cinnamon and sugar, along with tart apples and freshly squeezed lemon juice, bring the sweet and sour together. Perfectly.
Maybe you’re saying, I’ve already made an apple crisp this fall.
I say, throw caution to the wind with those leaves you haven’t raked, and make it, one more time!
Here you go, a little warm buttery oatmeal cookie on top of cinnamon sugar baked apples.
- 4-5 pounds of tart apples Granny Smith, Cortland, Haralson
- 3 tablespoons of freshly squeezed lemon juice
- 1 tablespoon of cinnamon
- 1/3 cup brown sugar packed or less if you'd like a more tart crisp!
- 1 cup brown sugar packed lightly
- 2 1/2 Cups old-fashioned oats
- 1 cup flour I often use gluten free all purpose flour
- 2 sticks of butter 1 cup, chilled and cut into 1/2 inch cubes
- Preheat oven to 375°.
- Peel apples, quarter them and slice each quarter into 3 chunks or slices.
- Toss with 3 tablespoons of lemon juice then stir in cinnamon and 1/3 cup brown sugar. Set aside.
- Mix 1 cup remaining brown sugar, oats and flour together and with your fingers smash each little piece of butter into the oatmeal mixture until it all starts to come together into cookie dough form.
- Mixture will still be crumbly and loose, just get the butter as smashed in and spread about as you can.
- Butter a 9x12 baking dish or individual dishes.
- Place your apples and lemon/sugar mixture into the pan and then take your crumble topping and spread evenly over your apples.
- Bake for 55 minutes or until topping is bubbly and browned.
This recipe can be vegan if you swap out equal parts butter for coconut oil instead.
Makes 10 servings.
This post contains affiliate links to products I know and love. I recommend any of them for this recipe!
Last Updated on August 11, 2022 by Heather Bursch