6 apples – peeled, cored and sliced
2 tablespoons white sugar
½ teaspoon ground cinnamon
1 cup brown sugar
¾ cup Robin Hood Oats
¾ cup Robin Hood Original All Purpose Flour
1 teaspoon ground cinnamon
½ cup cold butter
1. Preheat oven to 350°F.
2. Toss apples with white sugar and ½ teaspoon cinnamon in a medium bowl to coat; pour into a 9 – inch square baking dish.
3. Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl.
4. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over the apples to the edges of the baking dish. Pat the topping gently until even.
5. Bake in preheated oven until golden brown and sides are bubbling about 40 minutes.
Apple Crisp was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe was taken from a leaflet named “Bake Holiday Memories with Robin Hood” provided in the Bermuda Royal Gazette by Butterfied & Vallis November 2014.
Cherry Pound Cake provided also on the leaflet.