Handy Dessert Topping


Crumble Topping

5 cups Old Fashion Oats
5 cups packed brown sugar
5 cups Whole Wheat Pastry Flour (All-Purpose works too)
4 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt

Fruit Filling

8 cups Winesap or Granny Smith apples, cut into 1 inch chunks, peeling optional
2 tablespoons Whole Wheat Pastry Flour
1 teaspoon ground cinnamon
2 tablespoons Maple Syrup (use the real stuff...seriously)
2 teaspoons vanilla extract


Crumble Topping

Combine all ingredients in a large bowl. Store until ready to use in an airtight container.

To Make a Family Size Apple Crisp

Preheat oven to 350 degrees.

Place cut apples in a large bowl and toss with remaining ingredients until evenly coated. Place in an 8x8 baking dish or large iron skillet.

In a medium bowl place 2 cups of dry crumble ingredients and combine with 1/2 cup (1 stick) of room temperature butter. Work butter into the dry ingredients until crumbly, resembling wet sand.

Evenly distribute crumble topping over apples.

Bake at 350 degrees for 30-40 minutes or until crisp is golden brown and apples have released their juices and are bubbly.

Serve warm topped with vanilla ice cream, homemade whipped cream and if you're feeling adventurous, a drizzle of caramel sauce.

For individual crisps adjust crumble to butter ratio....1 cup crumble to 1/4 cup butter for 2-3 individual servings.