Apple Crisp

This is a good recipe to get typed, since it is falling out of my cookbook. It was my kids favorite as they were growing up, but since we had a wonderful pear tree at our old house, we always had "pear crisp". I remember their surprise when they saw someone that had made apple crisp; "mom, why would someone use apples in pear crisp?" The picture here is from a large pan of apple crisp I took to church from apples we picked last Sunday at McCallum's Orchard.

4 C sliced tart apples (or more- fill up the pan w/ a couple of inches of apples over a buttered pan)

2/3 C packed brown sugar

1/2 C flour

1/2 C oats

1/2 C crushed walnuts

1/3 C butter softened

3/4 teas cinnamon

1/4 teas nutmeg

Heat oven to 375 degrees. Arrange apples in a buttered 8" X8" square pan. (I always double the recipe for a 13" X 9" cake pan) Mix the remainder of the ingredients together. A pastry cutter may be the easiest way to mix. Sprinkle over the apples evenly.

Bake until topping is golden brown, some apple juice is bubbly and the apples are tender enough for a toothpick (about 30 minutes or so)

Serve warm with whipped cream or ice cream. (It is still good cold though)

If you want to try Pear Crisp, use canned pears (I like the light Pears- less sugar), slice up the pears into smaller pieces. This is way easier than peeling apples and is tasty and unique.

Gluten Free Baked Apples were made for my friend without the oats and flour....She said they were very good.