Apple Crisp

With the weather alternating between cold and damp, or warm and sunny, I wanted to bake something that would satisfy both situations.

This can be eaten warm with a scoop of vanilla ice cream

or

cold with a dollop of whipped cream

or

 fresh out of the oven

But please, take the time to put it on a plate first. This is sooooo good!

I will give you the original recipe, but the pictures show the recipe doubled to make enough for serving guests or eating for breakfast, lunch and dinner. Lol!

(picture shows recipe doubled)

Apple Crisp

Preheat oven to 375 degrees

Butter a pie plate or equivalent size baking dish

Ingredients

Approx. 6-8 apples, (more or less) depending on the size of your baking dish

cut into bite size slices about 1/4 inch thick

I used Gala apples, but any firm sweet/tart apple will work

 2-3 tbsp lemon juice (bottled is fine)

1/4 cup sugar

Topping

2/3 cups oatmeal (quick or 'old fashioned')

1/2 cup flour

1/4 cup brown sugar

1/4 cup white sugar

1/2 tsp. cinnamon

1/4 tsp nutmeg

1/4 cup cold butter

Peel and cut up apples and place in a large bowl, add lemon juice and toss well. Add sugar and toss again to coat apples.

Pour into buttered pie plate or equivalent size baking dish

Topping

Mix all dry ingredients together well in medium size mixing bowl. Cut butter into small pieces and add to dry ingredients.

Using a pastry blender (or large fork) 'cut-in' the butter until mixture resembles coarse crumbs.

(picture shows recipe doubled)

Spread evenly over the top of the apples in baking dish

Bake at 375 degrees for 40 minutes or until apples are soft when pierced with a knife.

Increase oven temperature to 400 degrees and bake 10 minutes more to 'crisp' the topping.

Cool for 20 minutes and serve as is or with a big scoop of vanilla ice cream.

Or cool completely and serve with whipped cream.

Apple Crisp will keep covered in the refrigerator for several days.

Enjoy!