What’s cooking? Apple crisp

Mmmm… autumn/ fall – it’s in the air, right? I think it’s my absolute favourite season! When there’s that slight chill in the air but you can still sleep with your window a tiny bit open… I love weekend mornings waking up warm and cozy in my bed but able to smell the autumn air. Chilly nights mean comfort food too, right? And what’s more comforting than a crumble for dessert? And since, it’s apple season, for this month’s Kraft Canada #whatscooking assignment, I couldn’t think of a better recipe to share today than one inspired by this apple crisp.

It’s really simple to make too and uses crushed cookies in the crumble part – genius!

Apple crisp

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Prep time 10 mins
Cook time 35 mins
Total time 45 mins
Easy apple crisp.
Author: Mardi Michels Recipe type: Dessert Serves: 4 serves
Ingredients

• 2 large Granny Smith apples peeled and thinly sliced
• ¼ cup packed brown sugar, divided
• 1 teaspoon ground cinnamon, divided
• butter for lightly greasing the baking dish
• ¼ cup quick-cooking oats
• 57g/ ¼ cup/ ½ stick butter
• 6 Peek Freans Lifestyle Selections Bran Crunch biscuits
• plain or vanilla Greek yoghurt or whipped cream, for serving

Instructions

1. Heat oven to 350°F.
2. Toss apples with half each of the sugar and cinnamon; spoon into 8- or 9-inch square baking dish.
3. Crush the biscuits in a food processor, blitzing a few times until the mix is evenly crushed (there might be some larger pieces still).
4. Add the butter and pulse a few times until the mixture resembles coarse crumbs.
5. Add the butter and biscuit mix to the sugar and cinnamon in a separate bowl.
6. Spread the crumble mixture evenly over the apples. 
Bake 30 to 35 minutes or until apples are tender.
7. Serve topped with whipped cream or plain/ vanilla Greek yoghurt.

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Verdict? This is a great crumble – quick and easy and satisfying on a chilly autumn night. Combining the biscuit crumbs with the oats and butter in the topping is a brilliant trick! And it almost tastes healthy enough that you could eat it for breakfast!

Disclosure: As a Kraft Canada #whatscooking contributor, I receive compensation for writing these posts, however, all opinions are 100% my own.

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