So it seems the method I'd been using to core and slice apples my whole life could be done much more quickly. And that completely blew me away since this apple thing is so simple and logical, yet I never saw it. The time savings and improved uniformity of the end product! Just goes to show that what one has always known isn't always the best.
Knowing this, I just had to try it. Some 2-month-old but yet (amazingly) non-wrinkly Granny Smith's in the fridge and a recipe for Apple Crisp on a bag of Coach's Oats offered me the prompt opportunity. It's all about the simple things, eh?
Oatmeal Apple Crisp
adapted from the back of a bag of Coach's Oats
click to print
5 c sliced, peeled apples
1/3 c butter, softened
2/3 c packed brown sugar
1/2 c all purpose flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 c Coach's Oats
Preheat oven to 375°F.
Spread apples evenly in 8" square baking dish.
Mix butter, brown sugar, flour, cinnamon, nutmeg, and Oats until crumbly.
Sprinkle evenly over apples.
Bake 30-40 minutes until the topping is golden brown.
Serve warm with ice cream or whipped cream if you have it.
It's like any other apple crisp except the Coach's Oats offers a little bit of a nutty flavor without having any nuts in it. I bet Coach's Oats would be a fabulous stand-in for the regular rolled oats in that Apple Crisp Pie.
Coring the apples this way, wow, definitely going to use this method forever.
Cost:
- apples: $2, SWAG
- butter, softened: $0.36
- brown sugar: $0.21
- all purpose flour: $0.08
- Coach's Oats: $0.19
0 comments:
Post a Comment