Whole wheat flour adds an unexpected nutty flavor to the oatmeal topping. Removing the foil halfway through baking allows the topping to become crisp and browned.
3/4 cup whole wheat flour
1 1/4 cups regular oats
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter, melted
2 teaspoons vanilla extract, divided
1/2 cup apple cider
1/4 cup granulated sugar
1 1/2 teaspoons cornstarch
Dash of salt
10 cup sliced peeled baking apples
How to Make It
Preheat oven to 375°.
Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour, oats, brown sugar, cinnamon, and 1/2 teaspoon salt in a small bowl. Add butter and 1 teaspoon vanilla; stir with a fork until moist and crumbly.
Combine 1 teaspoon vanilla, cider, granulated sugar, cornstarch, and dash of salt in a large bowl; stir with a whisk until sugar dissolves and mixture is smooth. Add apples, tossing to coat. Spoon apple mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with oat mixture. Cover with foil; bake at 375° for 30 minutes. Uncover and bake 30 minutes or until browned and bubbly.
I tried this recipe b/c I couldn't find my tried and true family apple crisp recipe - this was very close. It didn't feel very "light" with a 1/2 c. of butter, but it sure tasted yummy! It was truly delicious with apples from the farmer's market.