Oat Apple Crisp
Recipe adapted from Smitten Kitchen Multigrain Apple Crisp, smittenkitchen.com
5 medium apples (about 2 pounds)
1 Tbsp cornstarch
3 Tbsp plus 1/4 cup sugar
1/4 cup plus 3/4 cup Rolled Oats, Stutzman Farm
1/4 cup Slivered Almonds
1/2 cup Whole Wheat Pastry Flour, Weatherbury Farm
1/4 cup Brown Sugar
1/4 tsp Ground Cinnamon
1/2 tsp Sea Salt
1/2 tsp Baking Powder
2 Tbsp Unsalted Butter
1/4 cup oil
Preheat oven to 350F, and get an 8×8 baking dish (ceramic or glass will work).
Peel, halve, and core apples, then dice into 1/2 inch pieces. Toss apples with cornstarch and 3 Tbsp sugar until evenly coated. Pour apples into bottom of baking dish.
Grind 1/4 cup oats with almonds in a food processor until powdery. In a medium bowl, mix oat/almond mixture with remaining rolled oats, whole wheat pastry flour, 1/4 cup remaining sugar, brown sugar, cinnamon, sea salt, and baking powder.
Melt 2 Tbsp butter, and then add 1/4 cup olive oil. Pour butter/oil mixture over dry ingredients and stir until crumbly. Pour crumbs over the apples, packing it in so it all fits.
Bake apple crisp for 30-40 minutes, or until you see juices from the apples around the crumbs. Let cool and serve when slightly warm or at room temperature. The crisp is delicious served with yogurt or vanilla ice cream!