Simple Streusel (Apple crisp)

I discovered streusel topping when I was about 10 years old.  Our family was at a friend's house for dinner, and the mother was mashing something in a bowl with her hands.  That was one thing that did not happen at my house!  She put it on an apple pie, and I have been making it ever since.  It's great on muffins, fruit pies and fruit crisps.  The possibilities are endless!

What you'll need:
2 c oats
1 c flour
1 c packed brown sugar
2 tsp cinnamon
1/4 tsp salt
12 TBLS butter, cubed & room temp

Combine the dry ingredients in a mixing bowl.

Whisk them all together, then add the cubed butter.

Cut the butter in with a pastry blender, two forks, or... your hands!  Actually, the hands work the best.  I know, I'm not big on having dirty hands, but the pastry cutter just doesn't work so well in this case.  Get your hands in there, squeezing the butter into the oat mixture until it's all blended, but still has some small bits of butter.

Now, put your wonderful streusel into a zip top bag or air-tight container.  It will keep fresh in your freezer for about 3 months.  Since I know you're dying to try it, though, here's a simple apple crisp.

Place 4 cups of peeled, cored apples in a greased 9 inch pan.  I lie a blend of apples, so I usually use granny smith (tart), honey crisp (sweet), and a Rome or Macintosh (great melt ability).

Spread about 1 cup of your streusel mix, evenly, over the top.  Bake at 350 for 30-40 minutes, until the apples are tender and the topping is golden brown and crisp.

This is delicious right out of the oven or at room temperature.  Whipped cream or ice cream make it an extra special treat.  Enjoy!