4tablespoonsunsalted buttercut into cubes (1/2 stick)
Instructions
Preheat oven to 350°F
Combine all ingredients for the filling in a bowl, toss together until mixed. Set aside.
In a separate bowl, combine all ingredients for crisp topping. Mix together until incorporated and mixture resembles wet sand (I use my hands for this, but you can use a fork if you prefer).
Pour the filling mixture into a baking dish (I used 2 six and a half inch cast iron skillets, but you can also use one 8x8 inch baking dish).
Bake until top is golden and filling is bubbly. In the two smaller baking dishes this took 30 minutes. If you use a larger baking dish, it may take 45 minutes to an hour.
When done, allow to sit for a few minutes before serving. Serve with vanilla ice cream.
Notes
*Please remember that ovens vary, as well as your baking dish. Crisp is done when top is golden and filling is bubbling. **If you have vanilla sugar on hand, use it!