Apple Cinnamon Crisp
I came up with this one evening using simple ingredients I had on hand. Went together quickly and became a family favorite!
I came up with this one evening using simple ingredients I had on hand. Went together quickly and became a family favorite!
- Carbohydrate 400.675955 g
- Cholesterol 183.01875 mg
- Fat 78.9205675 g
- Fiber 37.6711993484497 g
- Protein 18.6700425 g
- Saturated Fat 45.43545 g
- Serving Size 1 1 9 x 9 Pan (1196g)
- Sodium 1898.96 mg
- Sugar 363.00475565155 g
- Trans Fat 7.29066950000001 g
- Calories 2264 calories
Step-by-step
- In a 9 x 9 pan (sprayed with butter flavored non-stick spray) layer, in order, 1 can apple pie filling, 2 packets of instant cinnamon oatmeal, 1 tablespoon cinnamon and 3 pats of butter.
- Start a second layer, the same as the first.
- Place in a 400 degree oven for 40 minutes.
- Serve warm with vanilla ice cream.
- Try topping the crisp and ice cream with warm caramel sauce.
Most cooks dump the canned filling and dry oatmeal packets into a bowl and mix them together, which creates a soggy, uniform sludge instead of distinct layers of fruit and crisp topping. Achieving proper texture requires maintaining the structural separation of the components during assembly in a 9x9-inch pan.
- Bake this dessert in a 400 degree oven for exactly 40 minutes so the butter melts completely and browns the oat packets without burning the sugars in the canned filling.
- Slice the 6 tablespoons of butter into thin pats rather than melting it; cold solid fat distributed evenly across the dry oatmeal ensures a crumbly texture rather than a greasy paste.
- Adjusting this recipe for smaller or larger portions requires keeping the ratio of two cans of filling to four oatmeal packets intact, or the moisture balance will fail.
- Substituting gluten-free rolled oats for the instant oatmeal packets will significantly alter the absorption rate, requiring an additional binder or a longer bake time.
- Store leftovers covered in the refrigerator for up to three days, but reheat individual portions in a 350 degree oven for 10 minutes to restore the crisp top.
Proper distribution of the fat layer prevents the oats from remaining dry and powdery on top of the fruit. Respecting the baking temperature guarantees the desired contrast between hot fruit and toasted grains.
