Apple Crisp

From inthekitchenwithkath.com

(Adapted from a recipe from Spud.com, contributed by Jen McColl)

Serves 6 – 8

Apples

3 pounds apples (6 large or 8 medium)

¼ cup packed brown sugar (I used maple sugar.)

½ teaspoon cinnamon

Topping

1 cup quick oats

½ cup sliced almonds, chopped just a bit into smaller pieces

¼ cup packed brown sugar (I used maple sugar.)

6 tablespoons unsalted butter, softened

½ teaspoon cinnamon

1/8 teaspoon salt

1. Heat oven to 375˚

2. Peel and core the apples. Chop them into ½ - ¾-inch chunks.

3. Toss the apples with the ¼ cup of sugar and ½ teaspoon cinnamon.

4. Put the apples in a 6-cup baking dish. (An 11x7x2 rectangular dish, or an 8x8x2 square dish, or a 9-inch pie plate would all work.)

5. Cover the apples with foil and bake for 20 minutes.

6. While the apples are baking, make the topping. Combine the topping ingredients in a bowl. Stir with a fork until the butter is well-distributed.

7. After the apples have baked for 20 minutes, remove the pan from the oven and distribute the topping mixture over the apples.

8. Put the pan, uncovered, back in the oven and bake for an additional 30 minutes, or until the topping is browned a bit and the fruit is tender.

9. Best if cooled just a bit so it is still warm when served. (It can also be reheated in a 200˚ oven for about 30 minutes.) It’s delicious served with vanilla ice cream.