Apple Crisp

It's definitely Fall here in northern NY. I couldn't help but laugh when my sister called me yesterday from Tucson, and she wanted to show me her boots and leg warmers. HA! It's funny because she's excited to wear boots now that the southern Arizona nights are cooling down. But I'm here trying to hold out as long as possible until I start wearing boots--knowing that once I do, that means it's officially cold. I'm not ready for that yet!

Today we picked up a bunch--or should I say bushel--of apples from a farmers' market down the street. The apples were on sale for 50 cents per pound! They had so many different varieties, I had no idea which ones to choose. They all smelled so sweet and delicious. I ended up with a bag each of Cortland and Ida apples.

I decided to make an apple crisp for dessert tonight. The apples were sweet enough that I hardly had to use any sugar! It turned out so great; perfect for a rainy Fall night.

Apple Crisp

Filling

• 6 small/3 medium apples (I used the Cortland variety)
• 1 teaspoon cinnamon
• 1 tablespoon sugar
• 2 tablespoons flour

Topping

• 1 cup quick oats
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/4 cup brown sugar (I used a tad less)
• 2 tablespoons "I can't believe it's not butter"

Preheat oven to 350. Peel, core and thinly slice apples. Mix first 4 ingredients in 9-inch baking dish. 

In small bowl (or large coffee cup, like I used), mix topping ingredients until crumbly. Spoon over apple mixture. Bake for 30 minutes. 

I served with a scoop of vanilla ice cream.