A Napple Crisp for Pre-Fall


Apple crisp
Apple crisp, or napple crisp, as we like to say.

A Napple crisp is the perfect way to use up a binful of apples. They were starting to get mushy anyway.


It was an 80F degree day today, but with the low humidity and cooler nights, I jumped seasons for a bit by making apple crisp about 1 1/2 months early.


A Napple is another word combination I love to mess up on purpose. Why say it the right way? Scootch the n over from the first word to make a fun new word. Hence, we do not have an apple here; we have a napple.


Here's how I make a napple crisp:


Cut 5 or 6 apples however you want. That's about what it takes to fill an 8" x 8" pan. I left the skins on this time, but I peel them usually. Add 2-4 tablespoons of sugar. I also added a dash, then a bit more, of nutmeg and cinnamon.


In another bowl, put in 1/2 cup rolled oats. You want rolled oats, also known as old fashioned. They just have the best texture for the topping.


Then add 1/4 cup flour, 1/2 cup brown sugar, whatever amount of nutmeg and cinnamon seems good. The recipe says 1/4 teaspoon, but who says you have to follow a recipe?


Cut in 1/4 cup butter.


The apple mixture goes in first in the 8" x 8" pan, then sprinkle on the oatmeal mixture.


Bake at 375F for 25-30 minutes.


I use the Better Homes and Gardens cookbook for this recipe. Giving them credit for a favorite dish of ours.


Sometimes, we'll even have the leftovers for breakfast the next day. Apples? Oatmeal? Sounds pretty healthy to me.


We'll turn a blind eye to the sugars.