Apple Crisp

Heard on a talk show a couple of weeks ago that the apples will be ready early this year . . . at least in New York State.  I can't wait to go apple picking with my granddaughter Adison.  So, I've been getting my apple recipes ready and here is a simple one for Apple Crisp!

HINT:  Everyone does not have an apple orchard nearby where they can pick their own apples, so when choosing apples in the store or market, go for fresh, firm fruit with a smooth, shiny skin and good color.  A pale, color is usually a sign of immaturity and consequent lack of flavor, which is unlikely to improve, no matter how long you wait. A slightly shriveled skin could be caused by incorrect or overlong storage.  An overripe apple, which also tends to be over-size, will be mealy and rather soft to finger pressure, and its flavor will be impaired.

In a deep, buttered 8x8 baking dish, place 4 cups of peeled, sliced apples (I cut up whatever I have - the different flavored apples make this a real tasty crisp) and 1/2 c water.

Mix with fork until crumbly:

3/4 c flour

1 c brown sugar

1 tsp cinnamon

 sprinkle of nutmeg

1/4 tsp salt

1/2 c softened butter

Spread mixture over apples and bake at 350 degrees F until apples are tender and crust is brown, about 30 minutes.

Enjoy!!.