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Oatmeal Cookie Crisp by Barbara Chapman serves: 6

Filling: 6 cups peeled and sliced apples 1/2 cup white sugar 1 tablespoon all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon salt Topping: 3/4 cup old-fashioned rolled oats 3/4 cup all-purpose flour 3/4 cup brown sugar 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/2 cup butter, melted

Ingredients:

6 cups

peeled and sliced apples

1/2 cup

sugar

1 T

apflour

1 t

grnd cinnamon

1/4 t

salt

3/4 c

old fashioned oats

3/4 c

apflour

3/4 c

brn sugar

1/2 t

baking soda

1/4 t

baking powder

1/2 c

melted butter

Directions:

Prep
15 m
Cook
30 m
Ready In
45 m
Preheat oven to 350 degrees F (175 degrees C).
Mix apples, white sugar, 1 tablespoon flour, cinnamon, and salt together in a bowl; spread into an 8-inch square baking dish.
Combine oats, 3/4 cup flour, brown sugar, baking soda, and baking powder together in a separate bowl; add butter and mix until crumbly. Crumble topping evenly over apple filling using your hands.
Bake in the preheated oven until topping is lightly browned, 30 to 40 minutes.