So, you know oatmeal doesn’t do it for me, right? Like, a big bowl of steaming hot oatmeal holds no appeal. However, if you want to put oats inside some baked goodies…I’m game.
I got a craving for all things fall while reading through that cookbook I told you guys about yesterday. I wanted to make an apple pie, but considering I’m the only person in this house that eats stuff like that, I decided to make little individual crispy things instead.
Actually, Baby A eats stuff like that (she eats everything…like a goat), but I thought splitting an entire apple pie with an 8 month old seemed a tad irresponsible.
We did, however, split this little ramekin full of apple crispy deliciousness. She got 2 bites, I got 8. Then I ate the other one during naptime the next day.
Sorry A, life’s not fair.
Oatmeal Apple Crisp
- 1 large apple (I used a honey crisp)
- 3 T butter, divided
- 1/4 c flour
- 1/4 c oats
- 1 T molasses
- 1/4 c sugar
- 1 t cinnamon
Preheat the oven to 350 degrees.
Cut up the apple into small chunks. Sauté them in a pan with 1 T of butter until softened.
Mix the flour, oats, cinnamon, sugar, molasses in a small bowl. Cut in the remaining 2 T of butter like you would if you were making scones. (Basically just smush it around in your fingers until the butter is mixed with the flour. You could also do this in a food processor.)
Split those sweet squishy apple bits into two ramekins. Cover with the oat mixture. Put the ramekins on a baking sheet and pop it in the oven for about 20 minutes or until the tops look browned.