Apple Crisp

                                 Autumn dessert

Apples are at the top of my list of autumn delights.  Our farmers' market has one stall known for their apples, you have to get there early.  I wasn't able to make it until late afternoon one day and bought a few that proved to be too hard for eating.  I considered a pie, opted for an easier first time apple crisp.

Apple Crisp with vanilla soy ice cream

Apples, a member of the rose family, are full of antioxidant and fiber-filled goodness.  Pectin is the water-soluble fiber attributed, with an apple's high antioxidant level, to increased cardiovascular health. They reduce thirst and fever and ease dry coughs and help cleanse the liver and the gallbladder.  An apple each day is the actual recommended amount, the benefits are plentiful, especially with the skin.  Try to get organic, they are on the "Dirty Dozen" list of pesticide carriers.

Apple Crisp

Oven at 350

Filling

• 4-5 organic if possible, hard  apples; peeled, cored and thinly sliced in half moons
• 1 Tbsp lemon juice
• 1/4 cup sugar
• 3/4 tsp pumpkin pie spice

Topping

• 1 cup rolled oats
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/2 tsp pumpkin pie spice
• 6 Tbsp organic butter or vegan margarine

-Mix apples, lemon juice, sugar and pumpkin pie spice in a bowl

-Arrange the apple slices in a circle, layering until near the top of the pie pan

-Mix oats, flour, brown sugar and pumpkin pie spice in another bowl

-Cut butter/margarine into small cubes and mix into oat mixture with your hands or a masher

-When the butter is incorporated in small pea-size bits, spread the topping evenly on the apples

-Bake covered for 25 minutes

-Remove cover and bake for 15-20 minutes until golden brown