This week was my week to bring breakfast in for my clinical seminar class, and I was faced with the choice of spending a lot of time and making something super delicious and awesome, or actually doing the homework for my classes. I went with homework this time, (although, you might recall, I normally chose the baked good when I was at Wes), and decided to throw together an apple crisp. I literally just chopped up some apples, and then threw whatever I thought was supposed to go into apple crisp in the pot. It's almost metaphorical for my life right now: "just throw everything together, give it time to cook, and hope it comes out OK in the end."
It wasn't a super typical "crisp," but whatever apple hodge-podge it was was pretty darn delicious. Unfortunately, I don't have a real recipe for you, but I'll give you a general idea of what I did.
Caramel Toffee Apple Crisp
Recipe: THERE WAS NONE!
Yield: 1 large pyrex dish of apple crisp
1 3lb bag of firm apples (never use red delicious, trust me)
1/2 cup (1 stick) unsalted butter
~1/4 cup all-purpose flour
~1/4 cup dark brown sugar
~1/4 toffee pieces
~1/4 caramel sauce
~1/2 cup rolled oats
As much cinnamon, nutmeg, and all-spice as you wish
-Slice apples and throw into a medium saucepan over medium heat with butter
-Saute until lightly browned
-Add in flour, brown sugar, and spices, and allow to cook for another 5 minutes
-Transfer mixture to a large, ungreased baking dish
-Stir in toffee pieces
-Pour caramel sauce liberally over the top, and then sprinkle evenly with oats
-Bake for 25-30 minutes at 350°F, until oats are lightly browned
-Serve warm, preferably with ice cream
Love and cookies,