Recipe: Apple Crisp

This is one of those idiot-proof recipes that is fine by itself, warm from the oven, with or without a dollop of vanilla ice cream on top, or even cold the next morning for breakfast.

Yield: one bread loaf tin, or an 8" x 8" baking dish (4 to 6 servings)
Time: 75 minutes (30 minutes prep, and 45 for baking at 350F)

Ingredients:

• 4-6 apples (depending on size), peeled cored, and sliced/diced, not too thinly
• approx. 1/3 c. of white sugar
• approx. 2 tsp. of cinnamon
• approx. 1/2 tsp. of nutmeg
• approx. 1/3 tsp. of cloves
• approx. 1/2 tsp. of allspice
• 1/3 stick of butter, melted
• 1/3 c. of brown sugar
• 1/2 to 2/3 of a cup of rolled oats (quick cooking, or regular doesn't matter)

Method:

1. peel, core, and slice the apples into a mixing bowl
2. mix the white sugar and spices, then toss them over the apples, a little at a time, tossing the apples around to get them fully coated
3. Let the apples sit to juice for 10-15 minutes
   
4. brush the loaf tin or baking dish with melted butter, then plop in the apples, and spread them out fairly evenly
5. Mix the remaining melted butter with the brown sugar and oats thoroughly (I use the same bowl the apples were juicing in, so that I don't miss any of the spices)
6. Dump the topping mixture over the apples, and spread it out fairly evenly
7. Bake at 350F for 45 minutes, give or take a few -- it's done when it smells done, the apples and sugar get bubbly, and the topping isn't too browned

Notes:

1. I've tried this with Granny Smiths, but prefer Yellow Delicious apples
2. I don't find the need to use flour in the sugar mix for either the apples, or the topping, but if your apples are especially juicy, about 1 Tbs. should be enough, in each of the sugar mixtures, before they go on the apples
   
3. This reheats really well in a microwave