I am Hilah, and today on Hilah Cooking we're making a special fall dessert with lots of

different apples, top it with a crunchy, crunchy topping with oatmeal and nuts and brown sugar

and butter and it's so good and it's so easy!

Yeah, apple crisp it's easy, it's easier than a pie!

Oh, hey.

So any time you are doing a pie or apple crisp or anything like that, I think it's best to

use a variety of apples so that you get lots of different appley flavors.

So I have got here some granny smith.

I would say always include some granny smith because they a little bit of tartness, and

they are really firm and they hold up well to cooking, and then some Rayburn and they

are just real sweet and crisp and very traditional like apple flavor, and then I forget what

these are called, like sunshine, or sunrise, but they smell like a cross between a golden

delicious and a Macintosh, now, I am not going to peel these.

You can peel them if you want, but I don't mind the skins.

They have nutrient, and it saves you a little bit of time.

So because I am not peeling them, I am gonna cut them up pretty thinly, so we don't end

up with like any big chunks of skin, just like that, about a quarter inch and then as

we cut them I can toss them into, I've just got like a 13 x 9 inch pan here, just kind

of spread them out, mix them up, and this is a great use for like slightly bruised apples

as well.

So you don't have to always have the finest looking specimens.

So I am just gonna keep these up, and I will just let you know when I am done, okay?

Don't just, let me do all the work, please, just sit back, enjoy yourself.

Now to keep the apples from turning brown and oxidizing, we're going to just squeeze

a little bit of lemon juice over them.

Raaawwrrrrrrrrrrrrrrrrrrrrrrr.

[laughs] Okay, so just let that hang out while we make our toppings.

All right, so I think it was temp9747 YouTuber that requested gluten-free desserts, so this

is a gluten-free dessert.

Some people add flour to their crisps, but I find it makes them a little bit less crispy,

so why not use some nuts instead?

So what I have got here are some hazelnuts, aka filberts, I am just going to finely chop

these, and these are what they use to make Nutella.

If you've never had one, they are similar in flavor to a Brazil nut I think.

That's probably the closest.

If you can't find these, you could use almonds, or you could use, I don't know walnuts and

pecans would work, but they are not, they don't have the same texture, they are more

of a softer nut, if you know what I mean.

Macadamia nuts might be good.

Anyway, I mean, use whatever you want to.

Doo, doo, doo, doo, doo doo.

That looks good.

There's a nut trying to escape.

So I wanted about half a cup.

I have got a little more than that.

It's okay, we can add more, nothing in the world.

All right, the rest of our topping ingredients here.

I've got some rolled oats, and these are not quick oats, they are the old-fashioned oats

that cook in five minutes or whatever, but I am just gonna sort of like break these up

with my hands, and then I've got some brown sugar.

I want to keep some of the oats in big pieces and some of them in finer pieces, and having

those two different sizes is just gonna add a lot more crunchiness to our topping, and

my brown sugar is like really old and hard, so, pardon me while I muscle it a little bit.

Okay, I should have brought some new brown sugar for the new season of Hilah Cooking

shouldn't I?

That would have been symbolic, right?

Oh, God.

Making a huge mess.

[laughs] Back to my old shenanigans.

Okay.

So, you know, try to break up your sugar clumps if you can or don't maybe it just adds more

texture, and if you wanted to like whiz it around or pulse it in the food processor or

something, you could do that, but then you have to wash the thing, and achhhhhh!

God, I hate dished right?

Thumbs up if you hate dishes.

Okay, great!

I am gonna add my nuts and some cinnamon, about a teaspoon, that's good.

If you wanted to use like pumpkin pie spice or apple pie spice, that's totally fine.

Totally fine with me, and then some nutmeg, and this is kind of a strong spice.

Not everyone is in love with nutmeg but I like it.

If you don't like nutmeg, you could add some cloves or some AllSpice and then just grating

it, it's, you know, it's a little nut.

It's why it's called nutmeg I guess, and you can buy it already ground or you can grate

it yourself, and you know, it's kind of fun to do stuff yourself I think .Son of a . . . God.

. . [laughs]

Okay, clearly that's enough, and then, my butter!

All right, so half a cup of melted butter, and I always use unsalted butter when I bake

just sort of out of habit, so I am gonna add a little bit of salt to this too, but if you're

using salted butter, you don't need to add any salt, and really like not very much at

all, just a big pinch, like an eighth of a teaspoon or something.

Now, and mix this all together, and we just sort of cover our apple deal here.

I am just gonna use my paws here.

That's why God gave them to me, right?

Awesome!

So I am gonna put this in the oven at 375 for about 30 minutes until the apples are

tender and are crispy!

Mmmmmm, butterfingers.

All right, it's cooked.

It's been cooling here for maybe 15 minutes, so you can serve this as is.

You can also serve it with some ice cream on top, pour some whipped cream, or even some

sour cream if you're using really sweet apples.

Mmmmm.

Hmmmm.

Apple crisp!

It's so delicious and it's easier than a pie.

I hope you try this.

So if you like this recipe, you might also like my fried apple pie recipe linked over

there.

Please remember to subscribe so that you always get notified whenever I release a new video,

and also printable recipes are always available at HilahCooking.com.

Thanks so much watching and have a great day!

Bye!

Yeah, it's easier!

Yeah it's easier!

Easier than a pie.

Goddamn it!