Apple Crisp

From The Bride & Groom First and Forever Cookbook 

by Mary Corpening Barber and Sara Corpening Whiteford

Filling:

5 Granny Smith apples, peeled, cored and sliced

1/2 cup sugar

2 teaspoons fresh lemon juice

1 teaspoon vanilla extract

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon kosher salt

Topping:

1 stick unsalted butter

1 cup light brown sugar

1/4 teaspoon kosher salt

1 cup flour

1/3 cup rolled oats

Preheat the oven to 350°.  Stir together the filling ingredients in a small baking dish (8 inch square or equivalent).

In a small saucepan, melt the butter.  Remove from heat and stir in the brown sugar and salt until well combined.  Gently stir in the oatmeal and flour until just incorporated.  Crumble the topping  over the apples. Bake until golden brown and bubbling, 50 to 60 minutes.

Belle of the Kitchen

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