This one goes out to my homie Sarah and her belly full of banana. Because I know she already has all these ingredients except the apples.
Apple crisp is one of those foods I always thought was mysterious, fantastic, difficult. Like pie. But apple crisp is not hard like pie! You get apples (yesterday I used 3 apples but you can use as many as you want), you peel them, you slice them, you put them in a baking dish and sprinkle them with cinnamon. An option, too, is to pour something good over the apples. One time I used maple syrup which made the apple crisp tooth rottingly sweet. Still good, but so so so sweet.
Yesterday I made VANILLA APPLE CRISP and I poured vanilla and vanilla vodka over the apples. It was pretty good, but not as good as I’d hoped. I maybe should have added more vanilla. But it was the right sweetness.
Oh my apple crispy sweetness. How many moments have we shared.
Then you cream together and put on top:
3/4 c flour
1/2 c brown sugar
1/2 c butter
3/4 c oats
salt
I ate that part right out of the bowl. Goddamn. Brown sugar and butter mushed together is the food of the happiest, shiniest people of all. I bet that’s all Beyonce eats.
Then you bake it
bake bake it
bake it bake bake it
bake it bake bake it
bake it like a pan of ap-ple crisp. (35 min at 350) And then you eat it.
Apples = fruit! S’good for you!