Apple Crisp

"Anyone can count the seeds in an apple, but only God can count the number of apples in a seed."

~Robert Schuller

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?  

Before Baking

I know I could easily look up a recipe in one of my cookbooks or online.  But it wouldn't be THIS recipe, with it's perfectly composed, generous topping that's crisp without being greasy, delicately spiced and delightfully crunchy with almonds.

After Baking

Thankfully, I located the missing page along with a few others that had fallen out and were buried in the bookcase.  I was going to take a picture of a nice bowl filled with warm crisp and a scoop of ice cream melting over the top.  That was my intention, but we inhaled it before I had the chance.  Oops.

Apple Crisp

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.