Honey Apple Crisp
by Jodie Fitz
5 apples, large
3 tablespoons water
3 tablespoons PICS honey
1 teaspoon PICS cinnamon
¾ cup PICS brown sugar, light or dark
1/3 cup PICS butter, room temperature
½ cup PICS flour, all purpose
½ cup PICS rolled oats, old fashioned
Pre-heat the oven to 375 degrees.
Wash, peel, core and dice the apples. Place them into a bowl.
Mix the water, honey & cinnamon together and stir it into the diced apples gently until the apples are fully coated.
Fill six 8 oz. glass mason jars three-quarters full with the mixture, packing it down.
In a separate bowl, mix the brown sugar, oats & flour together in a bowl with a fork. Using a pastry cutter (or a fork & knife) cut the butter into the mixture. It will be done when it’s all mixed well and the butter has broken into small cut, coated pieces.
Evenly distribute the topping to the individual jars heaping it over the top just a little.
Bake the jars on a baking sheet for approximately 25 to 30 minutes; until the topping is golden brown & the fruit mixture is bubbling.
Serve warm with Honey Cream.
Prep Ahead: This recipe can be made ahead. You can add the covers and keep them in the refrigerator for several days in advance. Remove the covers and bake the day you plan to serve. Let the jars set out of the refrigerator for 30 minutes before placing them in the hot oven.
Extras? Simply put the covers on the mason jars and keep the extra crisps in the refrigerator for up to five days.
Little Chefs! You can peel and slice the apples, let little chefs dice the apples with a plastic knife.
Kids in the Kitchen: Every recipe has lessons to share with our children. This recipe, even as simple as it is, teaches some of the following concepts:
- Peeling & coring apples
- Slicing and dicing
- Knife safety
- Measuring Ingredients
- Stirring
- Baking and oven safety
- Food storage
