Recipe | Old-Fashioned Apple Crisp

      Autumn is officially here and it cooled down this weekend--- which worked out really good for baking apple crisp for Erich.  Friday afternoon I decorated our hutch with some orange mums, and brought out some of my brown glazed pottery.  I love the combination of the brown glazed pottery with the pewter, blue ironstone transfer ware, orange mums, pumpkins, and apples.

      I spent much of the weekend taking the last of my summery tops from my closet and dresser----I  put them away in storage in exchange for sweaters that I put through the laundry.  I actually love sorting through the closets and swapping the clothes out.  It's a good time to bag things up to donate to charity.  I also took an assessment of what we need for winter clothing and outer wear.  Erich has grown to 5'7".  He pretty much needs a whole new wardrobe.  I bought jeans and a few long sleeve shirts over the past few weeks.  Now it's time to buy the heavier tops.  Of course shopping for new clothes is the fun part! 

Old-Fashioned Apple Crisp
                                                                                                                    Preheat oven 350* F

3/4 cup old-fashioned rolled oats
1/2 cup packed brown sugar
1/2 cup all-purpose flour
pinch of salt
1/2 cup butter
6 medium McIntosh apples, peeled, cored and sliced
2 teaspoons orange zest
2 tablespoons orange juice
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg

Combine oats, brown sugar, flour and pinch of salt. 
Cut in butter till mixture into course crumbles.  Set aside.  
Toss sliced apples with orange zest, juice, sugar and spices.    
Lightly butter baking dish and then place apple slices evenly on the bottom of dish. 
Sprinkle crumb mixture evenly over apples.
Bake for 40-45 minutes. 
Allow to cool before serving with ice cream or whipped cream.

It's so good with the hint of nutmeg, and the zest from the orange--- that it's yummy enough to eat on its own!

                                                                  Happy baking!
                                                                      ~Marcie