Delicious Apple Crisp with Local Apples

Baking in the fall is just amazing.  The warm house with the wonderful smells of cinnamon, fresh baked bread, cookies, pumpkin muffins and pumpkin pie.  When I baked this apple crisp is was a wonderfully cool (60degree) summer/fall evening.  They boys came in from outside and smelled the crisp baking in the oven and couldn't wait to try a bowl full.

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My neighbors went to a local farm and picked some apples last week. I have never picked apples. I have picked cherries before which seem easier than apples, at least lighter. So I turned the healthy snack of an apple in to a not so healthy treat of an apple crisp. I used my favorite go to cook book and didn't really follow the recipe. I added way more apples, because they cook down and I sliced them thin. I also added a good amount of cinnamon and didn't measure the lemon juice just drizzled some on the apples.

Apple Crisp
recipe from Pillsbury, The Complete Book of Baking

Fruit Mixture
6 cups sliced peeled apples
1 teaspoon cinnamon, if desired
1 tablespoon water
1 teaspoon lemon juice

Topping
1 cup rolled oats (I used quick oats because that's all that I had - if I didn't have them I would have bought rolled oats)
3/4 cup all-purpose flour
3/4 cup firmly packed brown sugar
1/2 cup butter, softened

Heat oven to 375F. Place apples in ungreased 2-quart casserole or 8-inch square (1 1/2-quart) baking dish. Sprinkle with cinnamon, water and lemon juice. In large bowl, combine all topping ingredients; mix until crumbly. Sprinkle crumb mixture evenly over apples. Bake at 375F for 25 to 35 minutes or until fruit is tender and topping is golden brown.

We really enjoyed the apple crisp and I told my neighbor send over any fruit that she picks and I will turn it into a delicious dessert. :)

~Michelle