Oatmeal Crumble Apple Pie

We've been eating lots of apple desserts around here lately! Recently, one of Jeff's co-workers offered him a big bag of Granny Smiths and of course he accepted, knowing I could use them to create said desserts. One thing I've made is a fantastic Food Network recipe called Apple-Butterscotch Blondies. I am telling you, these things are moist and packed full of flavor! I love that they have a butterscotch twist instead of the standard cinnamon. Now that I've said that, I'm here today to offer you an apple recipe featuring the standard cinnamon!

Oatmeal Crumble Apple Pie

Filling
4 large Granny Smith apples, thinly sliced (no need to peel!)
1/4 cup all-purpose flour
2 teaspoons cinnamon
1/2 cup brown sugar
1/4 cup white granulated sugar
1 teaspoon vanilla extract
dash of salt

pastry for single-crust pie (If you don't want to make your own, store-bought is fine.)

Crumble
1 cup old-fashioned oats
1/4 cup shredded coconut
1/4 cup self-rising flour
dash of salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
(I also add in 1/4 cup of mixed flax seed and wheat germ, totally optional!)
3/4 cup brown sugar
4 tablespoons butter, softened

Preheat the oven to 375. In a large bowl, combine the first seven ingredients. Pour the filling into your pie crust. For the crumble, just combine all the ingredients for it in the same bowl you mixed your filling. Use your hands to mix the butter in until the ingredients are completely moistened. Sprinkle the topping over the apples, pressing down slightly. Bake at 375 for 40-45 minutes, until topping is browned and apples are tender. If you like your apples very soft, you may want to lightly cover the top with foil halfway through baking and bake it longer. I prefer the apples to have a little bite to them.