Happy Sunday, friends!
We spent a busy weekend at home, getting a few things done and a few errands run. (Costco on a Saturday morning? Yep, I survived.) Plus the sheets on all the beds are clean – with Teacher Man making all the beds while I made a ginormous run to Target later this afternoon. Yay! (For some reason, I dislike actually making the beds, but I’m super happy when I can get all the sheets washed.)
We also spent a fun Saturday evening with friends, enjoying a great dinner, good conversation, and a lot of laughs. I brought dessert and made my Grandma’s apple crisp recipe in individual ramekins. I topped each with some vanilla ice cream and homemade caramel sauce (easy peasy recipe from The Pioneer Woman) and it was about as perfect as could be.
In fact, it was so good, I decided to make more tonight as I was still craving it. 🙂 Apple crisp for breakfast? Yes!
I blogged this recipe several years ago but decided to update all the photos and re-blog it tonight. It’s too good not to share … again!
- 8 cups apples, peeled and sliced
- 1/2 to 3/4 cup sugar
- 3 to 4 Tablespoons flour
- 1 cup butter
- 1 cup flour
- 1 cup brown sugar
- 1 cup old fashioned oats
- Preheat oven to 350 degrees.
- Mix the sugar and flour in a small bowl. Set aside.
- In a 9×13 inch pan, place peeled and sliced apples so the pan is nicely filled.
- Sprinkle the sugar and flour mixture over the apples in the baking dish.
- In a medium sized bowl, cut together the butter, flour and brown sugar. Stir in the oatmeal and sprinkle entire mixture on top of apples.
- Bake at 350 degrees for 45-55 minutes or until nicely browned.
- I like honeycrisp apples for this recipe in the fall, but Granny Smith also is a great choice. You can even do a mix of both varieties!
- I use 1/2 cup sugar but if you like your apple crisp a little sweeter, then you can up it to 3/4 cup.
- When using individual ramekins, I mixed the apples, sugar and flour together in a bowl and then divided the mixture up amongst 10 (7-ounce) ramekins.
- You can easily halve the recipe to fit in a 9x9 square pan or 5 individual ramekins - just adjust all ingredients accordingly.