Autumn Apple Crisp →

Fragrant with apples and spices, sweet-tart, creamy-crunchy-chewy…it’s not just for autumn. You receive extra points if you get decadent, indulge yourself and guests, and add a dollop of whipped cream or a scoop of your favorite ice cream.

Serves 6-8

Ingredients:

• 8-10 medium cooking apples like Braeburn, Cortland, or Granny Smith apples (I use Cortland.)

• ¼ cup walnuts or pecans

• ¼ cup slivered or chopped almonds

• ¼ cup flaked coconut

• 2 cups raw oats like Quaker Oats

• ½ cup brown sugar + 2 tablespoons

• ¾ cup flour

• ½ cup butter

• 2 teaspoon cinnamon

• ½ teaspoon nutmeg

• ½ teaspoon salt

• juice of half a lemon

• ½ cup apple juice or cider

*While preparing the Crisp and Apples, preheat the oven to 375.

For the Crisp:

Directions:

1. Melt the butter and mix well with the brown sugar.

2. Mix together the oats, flour, nuts, coconut.

3. Add a teaspoon of cinnamon and ½ teaspoon of salt

4. Add the butter-sugar sauce to the dry ingredients and mix well.

For the Apple filling:

Directions:

1. Peel and core the apples, slice the apples about a 1/4 inch thick, add to a large bowl, and coat with the lemon juice.

2. Add 2 tablespoons of brown sugar, 1 teaspoon of cinnamon, and ½ teaspoon of nutmeg and mix well.

Assemble the Apple Crisp:

1. Spread the apple mixture in a 9 x12 inch Pyrex baking dish.

2. Cover with the oats and nuts mixture.

3. Pour ½ cup of cider or apple juice over the Apple Crisp and bake on the oven middle shelf for 40-45 minutes, or until the apples are tender when pierced with a fork.

*Note: serve warm or at room temperature with a scoop of vanilla ice cream, or whipped cream, or yogurt.