A few days ago, my 3-year-old asked for a peeled apple. When she was done, I had this.
She told me she would put it in a bag and save it for later. Alas, peeled apple kind of fits into the breakfast-cereal-with-milk-on-it category as far as saving for later. So we made something for which I only got lousy pictures. Sigh.
But it tastes really good anyway--definitely better than peeled-apple-in-a-bag.
The great thing about this apple crisp recipe is that you can use it all on a full apple crisp recipe, or you can store the oat/flour part in the fridge (or freezer) and sprinkle it on a few chopped apples whenever you, say, have a leftover half-eaten apple. Or when you're husband's working and you want a dessert you can tell yourself is healthy (what brown sugar???). Or you can put apples into little muffin cups, sprinkle them lightly with the crisp part and--you guessed it--eat it for breakfast.
4 C chopped apples (feel free use less or more depending on how thick you like your apple layer. Remember they'll settle a bit in baking)
2/3 C brown sugar (You can totally get away with half if you want a healthier option; I usually don't)
1/2 C whole wheat flour
1/2 C oats
1/3 C butter, softened or melted (do just 1/4 C if you're trying to healthify them)
3/4 tsp cinnamon
3/4 tsp nutmeg
1/4 C chopped pecans (optional, but I love them)
1/4 C shredded coconut (optional, but I love this too)
Lay apples in bottom of greased 8x8 inch pan (or about 6 4-ounce ramekins or 12 muffin cups). Combine other ingredients (and, yes, I do this in a very cavelier manner--I just toss it all together and mix it up) and plop the flour/oat mixture on top of the apples.
Bake at 375 degrees for 20-25 minutes or until apples are tender.
If you're in the mood for just a small treat, save the remainder of the crisp part in an air tight container and store in the fridge or freezer.