Oatmeal Raisin Cookie Apple Crisp

It has been QUITE a while since there's been a quickie on Dinner Plan-it. It's time!

What's even better than Apple Crisp? A crisp with oatmeal raisin cookie dough baked onto the top. Here's how to make what amounts to an oatmeal cookie apple pie ala mode dessert that's sure to be a family favorite.

Oatmeal Raisin Cookie Apple Crisp

• 6 C apples, peeled, cored, sliced approx. 1/4" thick
• 1/2 lemon 

• 1/2 C flour (I use a good gluten-free all purpose flour to make this GF)
• 1 t cinnamon 
• 1/8 t nutmeg
• 1/2 C sugar
• 1/4 C brown sugar
• pinch salt
• 1/3 C butter, softened
• 1/2 C oats (I use certified gluten-free oats to make this GF)
• 1/3 C raisins
• 1/4 C pecans, chopped

Preheat oven to 375 degrees.

Butter a shallow casserole dish (I used the 2 1/2 quart size French White Corningware oval casserole dish (approx. 8 1/2" X 11") - it's the perfect size!) and scatter the apple slices evenly in the dish. Sprinkle the juice of the lemon over the apples to keep them from turning brown while you make the topping.

In a large bowl, mix together the butter and sugars with a fork. Add the rest of the ingredients and combine thoroughly with the fork - I've been known to just use my fingers (clean, of course!) and work the mixture until it's crumbly and combined.

Crumble the oatmeal cookie dough over the apples. Cover the dish with foil and bake for about 20 minutes. Remove the foil and continue baking another 20 minutes or so until the apples are bubbly throughout and the cookie topping is beautifully browned. 

Cool about half an hour and serve warm with scoops of vanilla ice cream. 

NOTE: I like to use a nice tart apple that doesn't cook down to mush. You want an apple pie type apple, not an applesauce type apple. Try Granny Smiths, McIntosh or (my favorite) Stayman Winesaps.