Autumn..Covered in Brown Sugar and Cinnamon

The leaves are falling all around me here in middle Tennessee and the colors are glorious! It's time for pumpkin spice lattes, butternut squash soup, and harvest breads. I've got a delicious apple crisp recipe I want to share with you, perfect for this time of year, and it's just like my mommy used to make. Probably my most favorite dessert!

Apple Crisp

5-6 tart apples, peeled, cored and thinly sliced (Granny Smith work best)
2 tablespoons sugar
2 tablespoons lightly packed brown sugar (light or dark)
1-1/2 teaspoons cinnamon
2 tablespoons butter, melted

Topping
3/4 cup flour plus 2 tablespoons flour
6 tablespoons oatmeal (not instant)
7 tablespoons sugar
7 tablespoons lightly packed brown sugar (light or dark)
12 tablespoons butter, cut in small pieces (don't scrimp!)

Directions:
Preheat oven to 375F
Put apples, sugars and cinnamon in a lightly greased 1-1/2 quart casserole dish
Stir to combine
Let sit about 20 minutes until some juice is released from the apples
In a separate bowl, combine flour, oatmeal and sugars
Mix in the butter until it resembles course crumbs
Pour melted 2 tbsp butter over apple mixture in the casserole dish
Sprinkle with topping mixture
Bake 30-40 minutes until topping is browned and filling is bubbly
Serve warm or at room temperate

Serve it plain, with fresh whipped cream, or warmed topped with a scoop of vanilla ice cream

You can also bake your crisp inside of apples for a beautiful individual dessert. Yummy!