Piece of Cake Apple Crisp.
Excuse the cheesy pun but it really is the easiest thing you’ll ever make. (Quick too!)
(excuse the sloppy ice cream quenelle)
When I was a wee-bitty girl I used to make this for my friends after going to my friend’s mom’s Pampered Chef house party sale things. You know - where they sell stuff to family and friends? I don’t hear much of those things nowadays but back then they were wayyy cool. This is always a hit (evidently, timeless) and who can turn down brown sugar and vanilla ice cream? As follows:
This recipe is adapted from the Pampered Chef.
Ingredients:
2 Granny Smith Apples
1/2 a package of yellow cake mix (9 ounce)
1/2 Tbs. cinnamon
1 Tbs. white sugar
1 Tbs. brown sugar
1/4 Cup chopped peanuts
1 Tbs. instant oatmeal
1/8 Cup Butter, melted
Vanilla Ice Cream
*Note: This recipe is for a small, 6 inch cake round pan. Double this if you want a normal 8 or 9 inch pan.
Directions:
1. Peel and slice the apples, thinly. Place the apples in a bowl of salt water to keep them from browning as you prepare the rest of the ingredients.
2. Mix cake mix, cinnamon, white sugar, oatmeal, and chopped peanuts in a small bowl. Add melted butter and mix together.
3. Drain the apples and carefully place them in the pan - lay down the first layer neatly and then you can pile the rest on. I had some extra butter so I drizzled it on top of the apples - totally unnecessary but more butter is always better in my book!
4. Sprinkle 1/2 Tbs. brown sugar directly over apples.
5. Crumble the sugar-oat mixture over the apples with your hands making sure to completely cover the apples.
6. Sprinkle the remaining 1/2 Tbs. brown sugar on top.
7. Place in oven for 30-40 minutes until the apples are soft - you can test this buy simply sticking a toothpick through - if it slides in easily (no crunch factor), it is ready!
8. Serve with vanilla ice cream!
This is a great way to dress up vanilla ice cream and perfect for anytime of the year! I love the hot apple crisp and cold ice cream together - match made in heaven! What I love most about this recipe is that you don’t really need a measuring cup - guesstimation okay for this!
