Incredible Country Crisp Apple Pie
This is a delicious alternative to traditional all American apple Pie. Substituting the top layer of pie crust for a delicious oatmeal crisp allows the juices from the apple mixture to come to the top and mix with the crisp topping. It tastes delicious, warm or cold, with or without ice cream. Try it the next time you don't have quite enough crust for a top to your pie and you don't want to make up more pastry dough. The crisp topping is quick and easy to make and tastes great. If you like traditional apple crisp you will love this.
Of course, if you prefer traditional Apple Crisp, just follow this recipe and forget about the pastry crust.
- For the Apple Mixture:
- 1/2 Cup Packed brown sugar, can use white sugar
- 1 Tblspn Flour
- 1/4 teaspoon Ground Cinnamon
- 1/4 Teaspoon Nutmeg
- 6 Medium Baking Apples, peeled, cored and sliced into small chunks
- For the Crisp:
- 1/3 cup Flour
- 1 cup Rolled Oats (oatmeal), Raw
- 1/2 Cup Brown Sugar, Packed
- 1/2 teaspoon Salt, (Optional)
- 1 teaspoon Ground Cinnamon
- 1/3 Cup Butter, or Margarine
- 1 9-inch pie crust you can get one from one of my other hubs, or you can purchase a premade one
- Place the pie crust in a 9-inch pan and mold it into place.
- For the Apple Mixture: In a mixing bowl combine brown sugar, flour, cinnamon and nutmeg. Mix well. Add apples to dry mixture and blend well ensuring all apples are coated in the dry mixture. Pour or spoon into prepared pie pan.
- For the Crisp topping: Combine flour, rolled oats, packed brown sugar, salt and cinnamon in a mixing bowl and mix well. Melt butter or margarine and pour into dry mixture, blend well until the mixture is moist throughout. Spred this mixture over top of the apple mixture in the prepared pie pan. Ensure that the mixture is spread as evenly as possible and covers to most it can but it is ok if an occasional piece of apple sticks out.
- Pre-heat oven to 375 degrees and bake for 45 minutes or until the pie crust and topping are golden and the juices from the apple mixture is boiling up through the topping in two or three places.
© 2012 Robin Olsen