The days may be getting warmer but the nights still have enough of a chill to make this sweetly-scented crumble a welcome after dinner dessert, or if you’re like me as a breakfast substitute.
• 6 apples
• 1 cup Rolled Oats
• 1/2 cup Pecans
• 1/2 cup Flour
• 1/2 cup Brown Sugar
• 1 tsp. Cinnamon
• 1/2 cup Margerine
Directions
1. Pre-heat the oven to 350*
2. Peel, core and slice apples (slice thinner for denser apples like Granny Smiths) and arrange in a baking dish big enough to have them be no more then 2 layers thick (if the only dish you have makes them thicker then 2 layers add some water, apple juice or maple syrup to the bottom of the dish to help maintain moisture).
3. Mix the dry ingredients, then add the margerine and mix with your hands breaking up the pecan pieces as you do so. The mixture should become moist and clumpy fairly quickly. Crumble on top of apples.
4. Place in the pre-heated oven and enjoy the wonderful smell. After 40 minutes take out the crumble, test a couple of the apples just under the crumble with a fork. If they are not completely soft all the way through put the cruble back in the oven for another 5 minutes.
