I love apple crisp. When I think of Autumn in New England I think of fresh pumpkin pie, leaves changing color with all those warm beautiful reds and oranges and crispy, tart just picked apples. Produce may be transported everywhere, but they haven’t found a way to reproduce that fresh picked taste. My first cookbook was “Betty Crocker’s Cook Book for Boys and Girls”. I loved their apple crisp. Over the years I’ve added ingredients and changed quantities until I found the perfect crisp for my family. I make a large batch of topping and refrigerate the extra, that way at a minutes notice I can throw together a fruit crisp for company or just a couple of ramekins for the two of us. It’s 90 degrees in Florida, but I found some Macs at the store, made apple crisp and my house smells like heaven.

Apple Crisp

Filling
6 to 8 cups sliced apples (8 medium apples)
½ teaspoon cinnamon
½ teaspoon salt
¼ cup water

Mix together and put in an 8 X 8 glass baking dish or individual ramekins.

Topping
1 cup flour
2/3 cup rolled oats
½ teaspoon salt
½ cup butter (room temperature)
1 cup brown sugar

Bake in a preheated 375 degree oven for 40 minutes or until the apples are done and the topping is a rich golden color. This topping is enough for two 8 X 8 apple crisps or one 9 X 13 crisp. Put the rest in a bag or container and keep it in your refrigerator until you are ready to use it. It’s wonderful to have on hand for unexpected company or for a quick family dessert.