Apple Crisp

Mmmm, hot apple crisp and vanilla ice cream! It is the perfect fall treat. I love this recipe. The topping is crunchy, crumbly, and buttery and the apples are divinely sweet. Be sure to slice the apples very thin so that they cook through. I got the recipe from Mommy's Kitchen and modified it slightly. This dessert was a hit with my whole family and especially my husband who had the leftovers for breakfast the next morning - I guess it does have some oatmeal in it.:)

Apple Crisp

Filling:
5-6 apples, peeled and sliced thin (I used honey crisp)
1/2 cup sugar
1 tablespoon cinnamon
1/2 cup apple cider
2 teaspoons vanilla

Topping:
1 cup all purpose flour
1/4 cup quick oats
1 cup sugar
1/2 cup or 1 stick of butter or margarine, cut up into small pieces

Directions:
Preheat oven to 400 degrees. In a small bowl mix the 1/2 cup sugar and 1 tablespoon cinnamon together. Spread a single layer of cinnamon sugar directly into a 9x9 baking dish. Layer thinly sliced apples into the baking dish, sprinkling cinnamon sugar to cover each layer of apples. Once apples are to the top of the pan, cover with a final layer of remaining cinnamon sugar. In a bowl or measuring cup mix together apple cider and vanilla. Drizzle apple cider mixture evenly over the apples.

In a food processor (or you can use a pastry cutter or fork) combine 1 cup flour, 1/4 cup quick oats, 1 cup sugar, and 1 stick of butter cut into pieces. Pulse until fine crumbs form and mixture sticks together when you pinch it between your fingers. Cover the apples with this topping mixture. Bake for 25-35 minutes or until topping is golden brown and filling is bubbly. Serve hot or warm with vanilla ice cream.