Sensational Saturday: Apple Crunch

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We are not big on birthday cake and icing, choosing other desserts more often than not.  Apple crunch has to be the all time most popular birthday dessert, or anytime dessert, in our house.  It appeals to so many of our senses.  Just imagine how good it smells: baked apples, cinnamon, roasted oats, a hint of cloves.  Imagine the warmth of the fresh out of the oven apples, especially when contrasted with ice cold vanilla ice cream.  Imagine the wonderful taste of tart apples paired with brown sugar and butter, add some chopped nuts if you’re so inclined too.  Imagine the textures: the softness of baked apples, the texture of the oats, the crunch or carmelized sugar and nuts.  And it looks good too.  Can you hear the spoons scraping the last bits of this yummy dessert from the bowls and the purring of satisfied tummies?  It’s an old stand-by and it never disappoints.  Enjoy the recipe below.

Photographs are much like comfort foods, reminding of us of loved ones and loved places, bringing us comfort.  Call Crouse Photography today for portraits or fine art photographs.



4 peeled and sliced apples, coated with 1 TB brown sugar and pinch of cinnamon


1/3 cup of rolled oats

1/3 cup of brown  sugar

1/2 stick of butter

1 TB flour

1/4 ts of cinnamon

pinch of ground cloves

chopped nuts, raisins, cranberries, vanilla ice cream: optional

Directions:  Sprinkle some of the brown sugar over the apples, and stir to coat all slices.  Place apples into an oven-safe bowl.  Cut the remaining sugar into the butter in a separate bowl.  Add the remaining ingredients, except for the apples, and stir well.  Carefully spoon the topping over the apples.  Place baking bowl into preheated oven, 375, for 45 minutes, or until apples are softened and topping is browned.  Enjoy with ice cream and loved ones.


This entry was posted by Crouse Photography.

One thought on “Sensational Saturday: Apple Crunch

  1. Pingback: Sensational Saturday: Delicious Spread and Sprinkle Cookies | Crouse Photography

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