- 1 Tablespoon all-purpose flour
- 3/4 Cups brown sugar, divided
- 1/2 Cup granulated sugar
- 2 Teaspoons cinnamon, divided
- 2 Cups yellow cake mix, such as Betty Crocker
- 3/4 Cups oatmeal, quick or old fashioned
- 1/4 Teaspoon baking powder
- 1/4 Teaspoon baking soda
- 1/2 Cup unsalted butter, softened
- 6 large crisp fresh in season apples
Preheat the oven to 350 degrees F.
Lightly grease 9 x 13 oven proof baking dish with melted butter.
In a small bowl combine 1 tablespoon flour, 1/2 cup brown sugar, 1/2 cup granulated sugar, and 1 teaspoon of the cinnamon, and set aside.
In a larger bowl, combine: 2 cups of cake mix (usually not the whole box), oatmeal, another 1/4 cup brown sugar, baking powder, baking soda, another teaspoon of cinnamon, and mix thoroughly.
Using a pastry cutter or large fork, cut in the softened stick of butter into large bowl of cake mixture until evenly crumbly. You can break apart the larger chunks with your fingers if necessary. Try to get rid of all the powdery mixture and get it to mix in with some of the buttery-ness.
Peel, core, and slice apples very thin. I use the Pampered Chef Apple Corer Peeler Slicer.
Arrange apple slices evenly to cover the bottom of the baking dish.
Spoon the cinnamon sugar mixture from small bowl over the sliced apples evenly.
Distribute the crumbly large bowl mixture over all.
Bake about 40 to 45 minutes. Watch for a dark golden brown, but without burning.
Serve immediately while hot, topped with a scoop of vanilla ice cream.