Everyone has a recipe for Apple Crisp. This is a recipe that I have had forever - in fact it's so old I can hardly read the recipe card! But, this recipe is good for those that are looking for a gluten free version. My story with this recipe is that I made it, popped it into the oven, baked it for about 1/2 an hour and realized I had forgotten the butter in the topping - so, I quickly melted the butter and poured it over top. Amazingly it still turned out! In fact, my family couldn't tell that it was almost a failure! So, just when you think you've made a huge boo boo, it might just turn out to be another good way to make apple crisp. Have a laugh at my expense and remember - all mistakes are not always bad mistakes;
To the recipe we go . . .
Apple Crisp
In a greased baking dish, add in 6-8 peeled sliced apples (I like to use an assortment - granny smith, honeycrisp or whatever is getting a bit old in the fridge)
Sprinkle lemon juice over top (about 1/2 a lemon) - this prevents the apples from getting brown - you don't taste this.
In a bowl combine 1/2 c. b. sugar 1/4 tsp. salt 1 tsp. cinnamon
Mix into apple mixture.
Topping In a bowl, add in 1 1/2 c. rolled oats (gluten free if needed) 1 1/2 c. b. sugar 1/2 c. melted butter mix together until crumbly spread onto the apple mixture.
Bake at 350 for about 30-45 minutes, until you can see the juices bubbling, the top is golden and the apples aren't firm.
Remove from oven. You can serve this hot or cold, make it the day before and reheat or freeze for later, but I strongly recommend it warm with a big scoop of ice cream;
