Apple Crisp

Can be prepared ahead of time and popped in the oven towards the end of your meal. We like to top it off with our own whipped cream and/or vanilla ice cream.

2 to 3 lbs of Large Tart Apples --- Pippin, Granny Smith
½ to 1 teaspoon of vanilla extract
Ground cinnamon, to taste
Grated lemon rind, to taste
Sugar to taste

Crisp Topping
1 cup of flour
1 cup of granulated or firmly packed light brown sugar
2 cup unsalted butter

Preheat oven to 350 f. Peel, core and slice apples. Lay apples in a 2 quart, shallow, oven proof dish. Mix vanilla extract, ground cinnamon, lemon rind, to taste. Sprinkle over apples and then add sugar, to taste. Then cover apples with mixed Crisp Topping.

Bake until apples are tender and cooked throughout and crumbs are golden. If topping browns before apples are cooked, then cover with foil and lower temperature to 325 F.

Cool slightly, top with whipped cream or vanilla ice cream.