This is really all about the crisp topping – Mom uses a couple of different versions and once again, I just needed to get the one that I like down, so that I can find it again. If it’s just the four of us, I use 4-5 apples and the rest of the topping can be frozen – so I will say that this recipe is for 2 Apple Crisps.
1 c. EACH oatmeal, flour AND brown sugar
1/2 – 3/4 c. hard butter
1/2 – 1 c. whole almonds, coarsely chopped
Use a pastry cutter to cut the butter into the dry ingredients until the mixture is crumbly. Add the almonds and give it a stir. If you’re making a small dessert, halve the mixture and put one half into a Ziploc bag for the freezer.
4-6 apples, preferably at least 2 varieties, peeled. cored and chopped
water + lemon juice + salt + cinnamon
Grease a small casserole dish (I usually use one that is 2 litres) and fill with the chopped apples. Sprinkle on about 1 tablespoon each of water and lemon juice, add a pinch of salt and then a good sprinkling of cinnamon over all.
Cover completely with the topping and bake at 350 for 30-40 minutes, depending on how large your apple pieces are – make sure you check it so that the top doesn’t get too brown.
Serve warm with vanilla ice cream.