Recipe: Apple And Oatmeal Crisp
One of our favorite events every summer is The Sylvia Center’s Farm-to-Table dinner, hosted by Great Performances in the fields of Katchkie Farm in Kinderhook, N.Y. The mission of The Sylvia Center is to inspire young people and their families to eat well through hands-on learning experiences on the farm and in the kitchen. Madeleine Fischer, program coordinator at The Sylvia Center, offers us recipes the teenagers are learning to make.
At The Sylvia Center, we love baking with fruit because it’s a great method for making desserts a little healthier and it connects us to the seasons. Apples are abundant right now, so this recipe for Apple and Oatmeal Crisp is a delicious and simple way to use them. The recipe has jobs for cooks of all ages. Once the apples are cut into slices and set on a flat side, they are the ideal texture and size for little chefs to roughly chop and practice their knife skills. The oat mixture is truly hands-on and it’s fun to see the mixture transform from separate ingredients to a crisp topping. We made this recipe with our teen chefs and they raved about it for the remainder of our class. As the seasons progress, change the fruit to pears, berries, or whatever is fresh and available to you!
Apple and Oatmeal Crisp
8 Granny Smith apples, peeled, cored, and chopped
¼ cup sugar
2 cups quick cooking oatmeal (see notes)
1 cup whole wheat flour
½ cup brown sugar
1 stick salted butter, cut into pieces
1. Preheat the oven to 375°F.
2. In a large-mixing bowl, toss together the apples and white sugar. Transfer to a 9-inch rectangular baking dish.
3. In a medium-mixing bowl, toss together the oatmeal, flour, and brown sugar.
4. Add the butter and work into dry ingredients with fingertips until only small bits of butter can be seen.
5. Top the tossed fruit with the oatmeal mixture, spreading evenly across the top. Bake until the fruit filling is soft and the topping is golden, about 40 minutes.
Notes: Rolled oats can be substituted for quick cooking oats, but they may take longer to turn crisp, so be prepared to lengthen the baking time. Opt for thin over thick-cut oats.