So I know you’re thinking, “Caroline, what are you going to do with all those apples?”
This is seriously one of the quickest desserts to put together.  I’m going to use my canned apples, but you can use fresh apples too.  It will just need to cook a little longer.

This is the original recipe card my mom made me write out as a teenager, thanks Mom! 🙂

Take one of these jars (quart size) or about 6 fresh apples cored and sliced.

Poor them in a small baking dish.  I used a large one and to quart jars in the picture above.  We were feeding the missionaries and my two pre-teen boys.  We needed a lot. 

Mix in some cinnamon.  Add the crumb topping.  Pop in the oven.  Serve with vanilla ice cream.  Yum.
Apple Crisp {by HighWireLiving}
6 fresh apples (peeled, cored and sliced) or 1 quart canned
2 tsp lemon (for fresh apples)
1/2 tsp cinnamon divided (1/4 t for apples, 1/4 t for the topping)
1/2 c butter
1/2 c flour
1/2 c brown sugar
1/2 c oats
Toss fresh apples with lemon juice.  Mix in cinnamon.  Layer apples in the bottom of a small baking dish.  Mix remaining ingredients for crumb topping together until crumbly.  Spread evenly over apples.  Bake at 350 for 1 hour for fresh apples or 20 minutes for canned.  Enjoy! 
What’s your favorite fall treat?  
I would have to go with pumpkin spice cake!

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