Fall requires Apple Crisp

Its a requirement.  If you don’t have it at least once during the fall, then well…I guess you’ll just have to redo fall.  Because it is not fall without having apple crisp.

I’ve had many an apple crisp.  And they are not all equal.  Can I get an amen? Amen!  I’m going to share with you Aunt Sydney’s Apple Crisp topping.  Aunt Sydney is Andy’s aunt. We no longer have Aunt Sydney with us here on this earth and I am so grateful to have known her.  She was known for her cooking.  I am so sad I didn’t take lessons from her. But we still have her apple crisp recipe, along with great memories of her.  This one’s for you Aunt Sydney!

Aunt Sydney’s Apple Crisp Topping

Before you start the topping, peel, core, and slice 10-12 granny smith apples. (Or any other firm apples). Toss them with 1/2 to 3/4 cup of brown sugar and cinnamon and set aside.

Mix together:
1 1/2 tsp cinnamon
1 1/2 cup brown sugar
1 1/2 cup oats
1 cup flour
1 1/2 sticks soft butter (remember, just say no to margarine)
1 1/2 tsp baking powder

Pour your apples into a buttered 9×13 pan.  Sprinkle topping on top.  Bake at 350 degrees for 25-30 minutes or until bubbly and hot.

Now ideally, you enjoy this on a crisp evening in CO by the fire outside in the front yard with a cup of coffee.  As done in the picture below. (But if someone is going to take a picture, make sure you are looking at the camera when they do, so you do not look like a dork)

But if you can’t do any of that, just enjoy it with coffee on your couch when the kids have gone to bed.

Or, if you want to somehow apologize to your kids for yelling at them earlier in the day, then serve it for dessert.

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