I don’t mess around with crispy things.
Except for potato chips and all other fried foods.
But when it comes to things that should be soft, like my flat-ironed hair, or my workout socks (TMI but I’m leaving it and thanks for not judging), or those addicting Oreo brownies that I can’t stop eating… I said it before and I’ll say it again: crispy’s just not my thang.
But friends, butter and sugar always wins in the end. Always. Even when the recipe says “crisp”.
And although I’m sitting here in apple crisp heaven with a little sugar sticking to my fingers and could potentially forget everything else in the world, I need to know one thing.
Who the heck named this delicious thing “apple crisp” when it’s really not even crispy? It’s soft, sweet, and perfectly chunky in a wonderful butter/sugar way. And it’s just chunky enough for easy crust snatching when you happen to casually walk by the pan for the third time. Which we both know really means the sixth time.
My Grandma’s recipe for classic apple crisp! Perfectly thick and gooey with a delicious buttery crust. The BEST fall dessert.
- 4 cups sliced or diced apples
- 1 tablespoon flour
- 1/2 cup sugar
- 3/4 cup brown sugar
- 1/3 cup butter
- 3/4 cup oatmeal
- 3/4 cup flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven to 350. Combine the first three ingredients and place in a greased 8×8 baking dish.
- Combine the remaining ingredients and sprinkle over the top of the apple mixture.
- Bake 30 minutes at 350. Serve warm with whipped cream or ice cream, or drizzled with caramel or honey. Refrigerate leftovers.
It’s not fall without apple crisp.
I give you permission.