This simple and gently-spiced Apple Crisp is a seasonal favorite served warm topped with a scoop of ice cream. It is almost cheating using our Panhandle Milling Multigrain and Seed Pancake Mix as part of the topping, but it gives it a hearty flavor as well simplifying the preparation! Keep this recipe on hand, as it the crisp topping also works fantastically well with berries, cherries, peaches and plums instead of the apples!
Multi-Grain and Rolled Oat Apple Crisp
1 cup Panhandle Milling Multi-Grain and Seed Pancake Mix
1 cup Panhandle Milling Specialty Grains Old-Fashioned rolled Oat
1 cup brown sugar
1 tsp ground cinnamon
½ cup melted butter
2 tsp vanilla
½ cup water
4-5 cups fresh sliced apples, OR 2 cans (22 oz. each) prepared pie filling
Directions: Preheat oven to 375°. In a large bowl, combine the 7-grain baking mix, oats, brown sugar, cinnamon and melted butter until. Add water and vanilla. Put prepared fruit in a 9 inch by 9-inch casserole and top with oat mixture. Bake 35-40 minutes. Serve warm with ice cream if desired.