Fall Apple Crunch
The oat-and-nut mixture makes a crunchy granola-like topping for the apples in this delicious fall dessert.
Sharp knife (adult needed)
8 x 8-inch baking pan
Medium-sized mixing bowl
Spoon or rubber spatula
* If you’re allergic to nuts, use the oats.
- Turn the oven on and set the heat to 350 degrees.
- Put the apples and 1 tablespoon flour in the baking pan and mix well.
- Put the remaining 1/3 cup flour, nuts or oats, brown sugar, cinnamon, and salt in the bowl and mix well. Drizzle in the butter and combine, using your clean hands or two forks, until the mixture is crumbly.
- Once the oven temperature has reached 350 degrees, crumble the mixture on top of the apples and put the pan in the oven. Bake until the top is golden brown, about 35 minutes. Cool briefly before serving.
Depending on the season, you can mix up the fruit. These are some others we love:
- Spring Strawberry-Rhubarb: Substitute 1 pound rhubarb, scrubbed, halved lengthwise, and thinly sliced, and 1 quart strawberries, quartered, for the apples. Omit the ground cinnamon. Increase the flour mixed with the fruit to 2 tablespoons.
- Winter Pear-Ginger: Substitute 6 ripe pears, quartered, cored, and thinly sliced, for the apples. Add 2 teaspoons finely chopped fresh ginger. Omit the ground cinnamon.
- Summer Peach: Substitute 6 ripe peaches, pitted, quartered, and thinly sliced, for the apples. Increase the flour mixed with the fruit to 2 tablespoons.
Kids Advisory Board member Liana Joy successfully swapped in coconut oil for the butter.
DID YOU KNOW?
The flour in the filling thickens the juice that bakes out of the fruit, so it becomes saucy instead of watery.