In case you hadn’t figured it out by now, I’m obsessed with pie. So if I deem something an acceptable replacement for pie, you know it’s legit. Making a perfect flaky pie crust is difficult and intimidating (at least for me), and sometimes I just don’t have it in me. Enter the apple crisp… which gets baked all in one shot as easy as pie (actually way easier, but it seemed like such an appropriate idiom that I just couldn’t help myself). An apple crisp gives you all the goodness of an apple pie without the hassle/stress of a crust, and a sweet crisp topping that some of my friends would argue make it even better than a pie (blasphemy!).

Guessipe

FILLING

• 4 Pink Lady apples (peeled, cored, and cut into 1/2-inch cubes)
• 1/3 cup sugar
• 2 TBSP lemon juice
• 1 TBSP flour
• 1 tsp cinnamon

TOPPING

• 1 stick butter
• 1 cup rolled oats
• 1 cup flour
• 1 cup brown sugar
• 1 tsp cinnamon
• 1/2 tsp baking powder
• 1/2 tsp salt

Mix together all Filling ingredients and spread evenly in a baking dish.

Melt the butter in a pan. Remove from heat and add all other Topping ingredients. Mix until clumps form.

Spread over the apples. Bake at 350 degrees F for 40-45 minutes (until the filling is bubbling and the topping is golden brown).

Let stand for 10 minutes. Super good topped with vanilla ice cream!