Apple Crisp

Apple crisp has been one of my desserts of choice since I first had its cinnamon-y, brown sugary, apple-y goodness as a dessert in our elementary school cafeteria.  The lunch ladies knew how to scoop it up and serve mounds of sweet deliciousness in those brown speckled melamine bowls I'll always remember.

Even as an adult dining out at restaurants, if apple crisp was on the menu, apple crisp was my dessert.  Oh, and strawberry shortcake.  If both were offered, I might forgo dinner for two desserts.  That's how much I love them.

Funny thing about apple crisp, though.  Just a few ingredients but not everyone gets it right.  I mean it has to have oatmeal in it. That's what makes it crispy.   Don't be messing me about with lumps of flour.  And it has to have brown sugar.  Simple rules, but when followed, simply divine.  One could eat this with a side of melting vanilla ice cream or mountains of whipped cream, but I am a purist.  Just a spoon and a generous portion of apple crisp and you won't hear a word from me.  Is mmm-mmm a word?

APPLE CRISP

3/4 cup quick oatmeal
3/4 cup brown sugar
1/2 cup butter plus a little additional for greasing the baking dish
1/2 cup flour

1 teaspoon cinnamon
4-6 apples or even a couple more

Butter an 8 x 8 inch (or 9 x 9 inch) baking dish.

Peel and slice apples as you would for an apple pie and spread evenly in baking dish.

Combine the other ingredients, but leave the mixture crumbly. Sprinkle over the apples.

Bake at 350F for about 35 minutes or until a knife easily pierces the cooked apple. Can be served hot with ice cream. Equally delicious cold.

COOK'S NOTES:  Truth be told, I use 6 to 8 apples as I like a lot of apples. Also, I use a mix of apples, Macintosh and Granny Smith as a rule.  Since moving to Arizona, the Macintosh isn't readily available, so I switched to Crispin I think they're called.  I use an 8" x 8" pan because I like the look of abundance in the pan and consequently in the dessert dish, grins.