Apple Crisp

Although Apple Crisp is generally thought of as a warming fall harvest dessert, it is just as good on cold winter nights, and even those nights leading up to spring that are still cold and snowy. In fact, often apple crisps are practical to make at this time of the year because most of our apple supply is the end of the bunch from the fall harvest. Therefore, instead of being in peak shape for eating right out of hand like in the fall, they are a lacking a little in quality and are better suited for dishes where you won't notice this. Apple crisp is a prime choice as the apples are cooked up with sugar and cinnamon into a sweet delicious sauce topped with an oatmeal crumble. Apple crisp is a delicious stand-by, and is excellent served alone, with ice cream, or with whipped cream, for dessert, snack, or even a divine breakfast!

Everyone has a slightly different recipe for apple crisp, and they swear by their own recipe. This recipe is the one my mother always uses, straight from her head. It consists of apples, sugar, cinnamon, oats, flour, brown sugar, and butter. Some people also like to add nuts, lemon juice, or other spices. Almost any type of apple can work in apple crisp, although some may yield slightly different levels of sweetness and textures, so adjust sugar levels and thickeners accordingly. Some apple crisps will turn out chunkier, and some smoother, almost like applesauce. If you use a combination of different types of apples, you can end up with a very nice texture and balance in sweetness and tartness.