Crisp Air… Apple Crisp

The apple orchards call. They do. Apples to be picked, the long rows of Jonathons, honey crisps, Ida reds and so on just needed to be revisited… and we trooped home with a different variety in the newest bushel: ‘Spies for Pies’. Crisp and juicy, these apples are terrific for snacking and for baking. I love using them in the recipe that represents fall baking: Apple Crisp. The aromas of cinnamon and nutmeg do a frontal attack on the senses followed by the visual of hot bubbling brown sugar and apple juices. Yes, this is just one reason to celebrate the seasons!I love to have an equal amount of crisp as I do apples, so, use a large baking pan for this one!Apple Crisp4 cups sliced pared tart apples ( about 4 medium sized Spies)1 1/3 cup brown sugar 3/4 cup all purpose flour1/4 cup whole wheat flour1 cup oats1 1/2 teaspoon cinnamon1 1/2 teaspoon ground nutmeg2/3 cup margarineHeat oven to 375 degrees. Place 1/2 apples slices in a 9 x 13 pan. Mix remaining ingredients thoroughly. Crumble 1/2 of the oat mixture over apples, cover with remaining apples and top off with the rest of the oat mixture.Bake for 30 minutes or until apples are tender or the aroma is just too tempting to leave in there any longer! Serve warm. Happy Autumn to you!byDeborahonMonday, October 06, 2008Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestMilitary Life:apples,Deborah,Recipe