It's Apple Crisp Season Y'all!

I love this time of year. The leaves are turning, the temperatures are shifting to cozy sweater necessary and the apples are ripe on their trees. Over the past short while, I have come to be in posession of 30 lbs of apples.

20 lbs of Gravenstein - 10 lbs MacIntosh

What better thing to use up some apples than the favourite dessert of He-of-the-good-ideas... apple crisp?!!

So I grabbed my favourite casserole dish (1.8L French White) out of the cupboard of my newly completed kitchen (squee!) and peeled a mix of as many peeled apples filled my dish (my version of fancy measuring!)

Naked apples in a dish

I core and cut mine into segments with my Pampered Chef apple slicer which I love because it cuts the apples into 10 segments. For the segments with a bit of the core still on it, I use a paring knife to tidy them. Toss the segments into a large bowl for doctoring.

I grease my casserole dish with soft margerine and sprinkle it with a tablespoon of flour.

Take your bowl of apple segments and pour in 1 tbsp flour, 1 tsp cinnamon, 1/2 cup white sugar and a "shake" of nutmeg. Honestly, I don't measure this. I use this kind of nutmeg and use the wee shaker side.

Mix it all up and pour into your greased casserole dish. I assemble the apple pieces to make sure there aren't too many big bits sticking up. Take a piece of sweet, cinnamonney (it's a word!) apple and eat it. Okay? Eat another. I ate about 5. Okay, 6.

Now, for the topping!

I use a half-cup of block margerine that I cut up small and microwave in a glass measuring cup.

In another large bowl I mixed together 3/4 cup quick rolled oats, 3/4 brown sugar and 3/4 cup of flour.

Add in 1/4 tsp each of baking soda and baking powder

(I didn't take a picture of it, but I put in about 1 tbsp of cinnamon and a few shakes of nutmeg)

Add in the melted margerine

Mix together until crumbly

Mmmm I ate a piece of the topping too

Bake at 350 for half an hour. Sometimes I turn the broiler on for about 5 minutes at the end, sometime I don't.

I set it on a cooling rack for about 10 minutes, then dug into it with a nice big serving spoon!

A nice big bowl for me and an even bigger one for HOTGI!

Oh my... so good!! There is totally a 2nd serving in the kitchen just calling my name!

If you make apple crisp, I'd love to know what you do that makes yours a family favourite!

.