Apple Crisp with a twist!

APPLE CRISP

4 Large Apples
1 cup oats
2 cup Graham Crackers, crushed into crumbs
1/3 cup and 2 tbsp granulated sugar
1 stick (1/2 cup) salted butter
2 tbsp Brown Sugar
1/2 cup raw almonds
1 tbsp cinnamon
1 tbsp lemon juice (fresh is best!)

Preheat oven to 375 degrees

1. Peel, core and dice your apples. You want the apples to be small and evenly chopped so that they cook evenly.

How picturesque are these apples? I used fresh macintosh, but Granny Smith are also delicious!

2. Add lemon juice, 2 tbsp sugar and cinnamon to apples, mixing throroughly and set aside to let the flavors marinate as you make the crust/crumble.

Fresh lemon is always best!

This pretty red bowl screams fall…and so does the smell of cinnamon!

3. In a blender, combine the almonds, remaining sugar, oats, brown sugar, 6 tbsp of butter, and graham crackers. The end result? A crumbly mixture, that, when pinched in your fingers, sticks together.

I know. Paula Deen would love this picture.

This stuff is so tasty raw, you’ll want to eat it right out of here. Don’t. You need it all for the apple crisp! I promise it’s even better when cooked.

4. Use half of the graham cracker mixture and pressing it into a dish (you can use a 9×9 pan or, as I used, a 10×5 (approx) oval baking dish), form a crust on the bottom, like so:

5. Next come those delicious, lemon, sugar and cinnamon soaked apples…

6. Then sprinkle the rest of the crust/crumble all over the top of the apples. Then, make Paula Deen proud and using the remaining 2 tbsp of butter, place pats of butter around the crust. See below:

The butter will help your crust brown nicely. And let’s just be honest- butter makes everything better.

7. Place in oven for 30 minutes. To test readiness, put a sharp knife through the dish and if it goes through easily, and the apples are cooked, it’s ready! For maximum tastiness, serve with ice cream while warm. Enjoy!