"Anyone can count the seeds in an apple, but only God can count the number of apples in a seed."
Lately, in my excitement over a few newly acquired cookbooks, I've been trying new recipes. But the other day I was in the mood for old fashioned apple crisp. I have a recipe I've been using for 25 years that I LOVE. It is kept in an old binder stuffed with recipes, that is so used it no longer has a cover, and is falling apart. When I opened it, the page with this recipe was missing, sending me into a panic.
What if I could never make it again?
3 pounds (6-7 large) apples, peeled, cored and sliced.
2 tablespoons lemon juice
1/3 cup sugar
1 teaspoon cinnamon, divided
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 cup old fashioned oats
2/3 cup firmly packed light brown sugar
1/2 cup butter, cut into 1/2 inch chunks
1/2 cup flour
1/8 teaspoon salt
1/2 cup slivered almonds
Preheat oven to 375 degrees. Place sliced apples in a large bowl. Toss with lemon juice, sugar, 1/2 teaspoon of the cinnamon, ginger and nutmeg. Turn into an 8-inch square buttered baking pan. In a medium sized bowl, combine remaining ingredients; mix with your hands, using your fingers to incorporate the butter pieces until you have a crumbly mixture. Sprinkle evenly over the apples. Bake 45 minutes or until golden brown and apples are tender. Cool slightly. Serve warm with vanilla ice cream or whipped cream. I also love to eat it cold for breakfast.
You can also substitute peaches for the apples.