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Friday, December 12, 2014

Julie's BEST Crusted Apple Crisp

Apple crisp has never been a favorite. Its always soggy and taste more like oatmeal with
limp apples...so needless to say, I very seldom make it. BUT...I bought a case of apples this year and my son begged me to make it. I came up with some changes to one of my recipes and thought it was worth a try....I must say, that it WAS MOST DEFINITELY worth the try. Of course, the apples go a little limp...thats what apples do when they get cooked, BUT the combination of the crust and topping crisped everything right up! I was pleasantly surprised and will make this again and again, I am sure. It was more than I hoped for and made me a believer in "Apple Crisp" once again! GO ME!!

Julie's BEST Crusted Apple Crisp
1 1/2 c. oatmeal (old fashioned)
1/2 c. granola (any flavor, any kind)
1 1/2 t. nutmeg
2. c. brown sugar
1 c. flour
1 T. cinnamon
1 t. salt
1 c. softened butter (not melted...just room temperature)
1/2 c. chopped pecans
10 c. sliced apples (peel them if you want...I left the peelings on hoping that they wouldn't go quite as soggy)
1/3 c. sugar + 1/2 t. cinnamon

Combine oatmeal, granola, nutmeg, cinnamon, flour, sugar, salt and butter until crumbly. Mix in pecans. Press 1/3 mixture on the bottom of a 9x13" pan that has been coated with cooking spray. Spread apples over crust. Combine 1/2 t. cinnamon and  1/3 c. sugar together. Stir to combine. Sprinkle over the top of apples. Top with remaining streusel crumb mixture. Spread evenly over the top. Bake at 350 degrees for 50-55 minutes. Serve hot or let cool (I let it cool, then added a dollop of whipped topping). 

Julie~

*Use golden delicious or granny smiths for this recipe. Red delicious has more juice and will increase the risk of the crispy crust and topping, to go soggy. 


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