Hi, Sometimes Sweet readers! I'm Sarah, from a little blog I like to call No Thank You Bite. I like to cook, talk about my cats and my shoes. Thrilling, isn't it? Anyway, I've known Dani since I was 19, during the days of Fake ID's (for me anyway) and pink hair! If I know one thing about her, it's her undying love for fresh fruits and vegetables, more specifically...apples. When she was pregnant with sweet Henry she said she'd have at least 3 a day! Holy moly! While 3 apples a day are great and everything, how about said apples with lots of sugar and butter and other things that love to be bad for you? Before we get started, let's quickly note how cute my sweater is:
Right? I'm in love. ANYWHO, let's make an apple crisp!
Los Rios Apple Crisp
Recipe from Sunset Mag
In a 9-inch square baking dish or shallow 1 1/2- to 2-quart casserole (or do what I did, and use a mixing bowl first!), mix apples with pecans/almonds.
Stir in granulated sugar, 2 tablespoons flour and 1/2 of the brown sugar.
In a separate bowl, combine remaining flour, rolled oats (if you have a better memory than me and actually remember to get them!), butter and 3/4 cup flour. You're gonna have to get down and dirty in this part and use your fingers to combine your butter until it's blended nicely.
Sprinkle entire mixture over top of apple mixture in baking dish until almost completely covered and bake that puppy at 350 degrees until apples are tender and topping is browned. About 45 minutes.
And there we have it, darlings! It's an easier version of apple pie and your tummies will be oh-so-satisfied. If you wanna get crazy, put a dollup (is that a word?) of whip cream or vanilla bean ice cream on top. Mmm, now I want to go back for seconds!