Hi Everyone! Hope you’re all having a great weekend so far…I have some exciting news to share!! My Pumpkin White Chocolate Scones have been selected as a Finalist in Once A Month 4 Ladies Pumpkin Contest!! I need your help to win by voting here! It takes less than two seconds to vote and it would mean so much to me! 🙂 Thank you so much and don’t forget to check out all the other great pumpkin recipes!
Thanks again! 🙂
Don’t forget to like MixPourBake on Facebook!
One of my favorite things about fall is apple picking. However, it seems like I could not get it right with nature because every time I would attempt to go it was too either too cold or rainy on the weekends. So, I finally caved today and could not let any more time pass to make apple crisp! I was going to try something different and make the dessert with a little twist, but decided to use my go-to crisp instead. This recipe is so easy and no-frills, just a classic New England, fall favorite. Although, usually I put a little bit of vanilla in it and totally remembered as soon as I put it in the oven, but that’s okay. Since it’s has apples it’s “healthy” and totally acceptable for breakfast, right? It takes no time to put together and it makes your kitchen smell like amazing cinnamon-apple goodness!
4 medium apples, peeled and chopped or sliced
3/4 cups packed brown sugar
1/2 cup all-purpose flour
1/2 cup old-fashioned or quick cooking oats
1/3 cup butter, softened
1 3/4 teaspoon cinnamon
dash of nutmeg
ice cream (optional)
Pre-heat oven to 375 F. Grease bottom and sides of an 8 inch pan.
Spread apples in pan and squeeze lemon juice over them. In medium bowl, combine brown sugar, cinnamon, flour, and nutmeg. Add butter until combined.
Sprinkle sugar/butter mixture over apples and bake for about 30-35 minutes until top is golden brown. Serve with ice cream or whipped cream 🙂 I actually served this with peanut butter cup ice-cream instead of the traditional vanilla and it was awesome!
Adapted from Betty Crocker
Don’t forget to “like” MixPourBake on Facebook!