Filling
6 cups apple, peeled, cored, and diced
2 tablespoons sugar
1/2 teaspoon cinnamon

Topping
1 cup brown sugar
3/4 cup oats
3/4 cup flour
1 teaspoon ground cinnamon
1/2 cup cold butter

Preheat oven to 350 degrees.

Toss apples with sugar and cinnamon in a bowl to coat; separate the apple mixture into 12 rami cups*.

Mix brown sugar, oats, flour, and cinnamon into a separate bowl. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over the apples to the edges of the rami cups. Pat the topping firmly to the apples. Note: you may not need all the topping, use what looks good to you, the rest can be refrigerated for several days before using.

Bake in preheated oven until golden brown and sides are bubbling, about 30 minutes.

Serve warm perhaps with a bit of vanilla ice cream.

Variation: If you don’t have rami cups that’s not a problem. Consider using a deep pie dish or an 8×8 pan, any dish that holds the apples without too high of a pile. Baking may take a bit longer, just watch for the apples to bubble along the edges before removing from the oven.

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