My mouth is watering. I know you didn’t want to know that, but I felt I had to share. Have I ever told you I’m a sucker for sweets? Like, big time. I can’t have them around the house because I don’t make responsible decisions when it comes to sugar. Like the one time I made a giant batch of chocolate chip cookies, then refused to give any of them away so I ate cookies and milk for dinner for like, an entire week. And no, unfortunately for me that’s not an exaggeration.
I definitely don’t discriminate when it comes to desserts but my favorites are pies and cobblers, so this recipe hits a home run in my book. It’s actually not my recipe, it’s my grandmother’s. It’s been in the family for…. I have no idea. I just know I’ve been eating it a long time and it’s damn good. When my step-mom makes it, she doubles the delicious sugary crisp portion of the recipe and that makes it EXTRA delicious, so feel free to experiment.
Most recipes I post are very versatile. You can swap this for that, and so on. This one is definitely not versatile. OK, I guess it could be versatile, but I feel like you shouldn’t make any substitutions until you’ve tried the original. And there’s one non-negotiable. The ice cream. You HAVE to serve this with ice cream. And don’t skimp on this either. Go for the full fat, creamy Blue Bell homemade vanilla. You have Blue Bell, right? Uh oh. Google says Blue Bell is only available in 20 states. I really couldn’t imagine not having Blue Bell ice cream. I feel like it’s a close cousin or best friend of mine….
How do you feel about the pictures? Are they getting better? This particular photo was shot in my dad’s kitchen and the light seems to be a lot better than the light in my kitchen. I don’t see how that’s possible. Light is light, right?
- 4 cups granny smith apples peeled and diced into bite sized cubes
- ½ cup flour
- ½ cup oats
- ¾ cup brown sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ c softened salted butter (If you don't have salted, add a pinch of salt to the mix)
- Preheat oven to 375 degrees
- Pour apples inside a ½ quart greased baking dish
- Mix all other ingredients in a bowl and pour on top of apples
- Bake for 30-35 minutes until crust is bubbly
- Serve with Blue Bell homemade vanilla ice cream!