Apple Crisp

adapted from Baking with Brother Boniface, Recipes from the Kitchen of Mepkin Abbey, 1997

Ingredients
  • 3 pounds of cooking apples, peeled, cored and sliced
  • 1.5 teaspoons cinnamon
  • 1 Tablespoons water
  • 1 Tablespoon lemon juice
  • 4 Tablespoons butter
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup rolled oats

Directions
Preheat oven to 350F.  Grease a 9-inch round baking pan.

Toss apples with lemon juice and water.  Place in the prepared pan and sprinkle with 1/2 teaspoon cinnamon.  Using a pastry cutter or fork, mix the butter, flour, sugar, oats and remaining cinnamon together until crumbly.  Spread over the apples.

Bake at 350F for 30 to 40 minutes.  Serve warm with whipped cream or ice cream, if desired.

http://www.thenostalgiccook.com/2015/10/apple-crisp.html