This recipe is another keeper from my sister, Janet. It’s a favorite of mine because, unlike most apple crisps, this one is layered. I like to use McIntosh apples, but Rome Beauty and Winesap apples are good in this recipe, too. – JM Farro
LAYERED APPLE CRISP
1½ cups Quick Oatmeal
1 cup Light Brown Sugar
½ cup melted Butter
½ teaspoon Cinnamon
4 Apples (2 lbs.), pared and thinly sliced
Preheat oven to 350 degrees.
Place half of apples in buttered 2-quart casserole.
Sprinkle half of topping, then make second layer.
Bake at 350 degrees for 25 minutes, or until tender.
Serve warm, and top with ice cream, if desired.