Apple Crisp

I have never made the same apple crisp twice. That is no lie. Everyone has their own take on them, and most are really delicious. Apple crisp screams Fall to me, and while I do adore an apple pie, this is a much simpler way to enjoy the season's bounty. I happen to think apple crisp is great leftover--both heated and topped with ice cream for dessert, or eaten cold with some vanilla yogurt for breakfast. This versatility further solidifies my desire to select it among a sea of possibilities. I decided I really needed one tonight, and was able to whip this up in about 10 minutes as we cleaned up dinner. It was ready to devour in grown-up peace by the time we had the kids bathed and in bed. If you don't have a standard apple crisp recipe, give this one a try. It has an unusually good balance of crisp topping and fruit, and is about as basic as they come. The absence of sugar mixed in the fruit does make for quite a tart crisp, so if you prefer a sweeter crisp, use a sweeter apple or cut back a bit on the lemon juice (or just top with extra ice cream!). I do intend to make this particular one again.

Apple Crisp

-adapted from simplyrecipes.com

• 7 tart apples, peeled and cut into chunks (I think chunks hold their shape better than slices that just turn to mush. I also used 8 instead of 7--4 granny smith, 4 macintosh--sue me!)
• 4 t. fresh lemon juice (squeeze it yourself, people!)
• 1/2 t. vanilla
• 1 c. brown sugar
• 1 stick unsalted butter, room temperature
• 1 c. rolled oats
• 1/2 t. cinnamon

Place apples in a 9x13 or similar baking dish, toss with lemon juice and vanilla. Stir oats, brown sugar, and cinnamon together in large bowl. Cut in butter (with pastry blender or your hands) until well-incorporated. Sprinkle evenly over apples. Bake at 375 for 45 minutes. Serve warm topped with vanilla ice cream.