Apple Crisp - Autumn Tastes and Smells

  

 

THIS is the taste and smell of FALL!  The first batch of apple crisp of the season. Yummy!  We get the first apples of the season in August.

Apple Crisp Recipe *
Peel, slice and core 8-10 apples (We don't really measure anymore, we just fill the pan.)
       Cortlands and/or MacIntosh cook down nicely.
       We prefer the saucier apples for this.
       You want enough to fill the baking dish.  Heap it up, because the apples tend to cook down.
       Also-sprinkle some lemon juice on the apples to keep them from turning brown as you work. It also adds a pleasant tang. ;-)

Topping :
1 cup oats
1 cup brown sugar
1/2 cup flour
1/2 tsp cinnamon
1/4 tsp ginger
1/2 cup butter (or 1 stick of butter)

Preheat oven to 375 degees F.
Put apples into a 13 in x 9 in glass baking dish.  You can also sprinkle some cinnamon and ginger on the apples.
For topping, combine all dry ingredients.  Cut in butter until the mixture is crumbly.  Sprinkle over apples.
Bake at 375 degrees for 30 to 35 minutes, or until apples are tender and topping is golden. 

Enjoy!

*  This is another "old family recipe" from my Coop days.   It's adapted from Susan Hollingsworth's Rhubarb Crisp recipe from Summit Ave. Coop in Madison, WI.