I remembered there were four small honey crisp apples in the refrigerator bin that needed a purpose in life. So, this morning, I peeled and cored them, dressed them with a mixture of flour, sugar and cinnamon and placed them into a fluted white porcelain baking dish, one of my favorites. Dotted the top with unsalted butter bits.
For the topping, I used a food processor and whizzed about a cup and a half of steel cut oats, some flour and brown sugar, cinnamon and a stick of cold butter cut into pats. What resulted was a crumbly topping that looked like too much for the dish, but I managed to pat it all onto the top. I remembered that these oatmeal crisp toppings sometimes needed some extra oomph to do their best.
I took it out after about fifty minutes in a 400 degree oven. Looked good and smelled even better. Tonight, we’ll heat it up in the microwave so it’s just warm and add a scoop or two of vanilla ice cream for dessert. My husband, G. likes to call any of these crisps “Apple Pan Dandy” – I don’t know where he remembered that from, but I’m good with it!