Apple Crisp

Serves 4-10

Jon could hardly believe his ears when I suggested we have apple crisp for breakfast! With the oats and apples, it's a fairly wholesome dish, and it was a really fun break from the routine eggy stuff. Of course, it's also delicious for dessert. With a scoop of vanilla ice cream, perhaps.  I halved the recipe because it's just the two of us, and there were no leftovers! Thus, the servings are variable.

Filling

• 2 1/2 lb, or 6 cups of yummy apples (peeled, cored, and sliced)
• Juice of 1/2 lemon
• 1/4 tsp grated lemon zest (optional)
• 3 TBs sugar

Topping

• 1/2 cup all purpose flour
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp salt
• 8 TB (1 stick) cold butter, cut into pieces
• 1/3 cup oats
• 1/3 cup chopped walnuts or pecans

1. Preheat oven to 375'. Use 1 TB of the butter to grease an 8x11" glass or ceramic baking dish.

2. Place the apples in a large bowl. Toss with the lemon juice, zest, and sugar. Transfer to the prepared baking dish.

3. Place all the topping ingredients in medium sized bowl. Cut in the butter with a pastry cutter until the butter is the size of small peas. (I'm told this can also be done in a food processor.) Spread the topping evenly over the apples.

4. Bake for approximately 30 minutes, until golden brown and bubbly. Remove from oven, and allow to cool for 10-30 minutes before serving.