apple crisp

I have a life altering test tomorrow. Like, the test that determines whether I can do an off campus placement next semester and graduate on time and become a Doctor of Audiology in 2015. Why am I blogging? Dunno.

For real I’ve been studying for weeeeeks and now I’m at the point where my brain is so full of information that I’m going to word vomit a-la Cady Heron in Mean Girls. Verbally, and in written form. Because yes, we have to orally defend our answers in front of a panel of the whole faculty. Wahhhh.

My “breaks” from studying have consisted of going to school, doing other school work, teaching Body Pump, and occasional cooking/baking. That’s how this apple crisp came to be. We hit November and it got cold, and I needed something hot from the oven.

This is going to be short and sweet because I actually do have to get back to my pages and pages of notes, but I thought I’d share a happy recipe. And hopefully my next post will be cheerful and not tearful. Fingers crossed!

Apple Crisp

5-6 medium apples (I used empire)

3/4 cup loosely packed light brown sugar, divided

1 cup rolled oats

4 tsp unsalted butter

1/4 cup flour

1/2 tsp cinnamon

pinch of nutmeg

pinch of salt

Peel the apples and chop into bite-sized pieces.

Coat with about 1/4 cup of brown sugar, and spread into a greased baking dish.

Combine flour, oatmeal, the other 1/2 cup of brown sugar, cinnamon, nutmeg and salt. Soften the butter slightly then cut into cubes. Work the butter into the dry ingredients until crumbly with your fingers, or a food processor. This is what happens when you get butter on the lens of your iPhone:

Much better.

Spread the mixture over the apples, and bake at 375 for 35-40 minutes until the top is golden brown.

Serve over vanilla ice cream, and be happy.

And pray for me to pass this g’damn test.

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