Tis' the Season for Apple Crisp with a Twist!

 This past weekend I went apple picking at Carter Hill Orchard in Concord NH. When I got there there were barley any apples in front of the orchard I had to hike myself about a mile in to find these huge apples! Seriously this picture doesn't do them justice. This week I will be making Apple Crisp, perfect for this time of year. Now you don't need to go crazy at the orchard and get two dozen apples, unless you are intending on making LOTS of Apple Crisp. I myself have done this and ended up having to make 4 Apple Crisps and 1 Apple pie, my friends were very appreciative of my mistake.

To make this you will need:

7-8 Medium Apples
1 cup of Quaker Oats
1 cup of Brown Sugar
1 cup of flour
1 cup of Butter
1 dash Cinnamon
1 dash Nutmeg

Preheat the oven to 350 degrees

Take your apples and core them. If you don't have a apple cutter then you will just cut around the core and cut the slices into a half moon shape. I like to leave the skins on because that is where all the nutrients come from, it also gives it a nice color. If you don't like the skins then you will have to peel the apples before coring them.

In a dish mix all of your dry ingredients, the brown sugar, flour, cinnamon, nutmeg and the oats. In the microwave melt down your butter.

I didn't have a big enough dish for my apple crisp so I improvised. However I really like the way these turned out and I suggest you try them(If not use a 9 by 13 pan). What I did was took two muffin pans and placed aluminum muffin cups in them. In the bottom of those I took brown sugar and put about a teaspoon of brown sugar in the bottom. This will make it a more gooey apple crisp. Then take your apples and divide them amongst the muffin cups. Once you have done that take the dry mixture and add the butter, stir until crumbly. Then spread the mix evenly amongst all the cups.

Cook these in the oven for 15 minutes. When it is done serve hot with vanilla ice cream.