Hello, fall: time to make apple crisp

I wanted to make an apple pie because I’ve never made one before. But pies are a tad involved, so I took a shortcut and made an apple crisp instead.

My rhubarb crisp recipe was so successful I just used it as a guide, substituting apples for the rhubarb and strawberries. You could do this with just about any fruit. But it is deeeelish with apples this time of year.

Apple Crisp
adapted from Simply in Season (click here for the exact recipe)

Preheat oven to 350. Peel, core and chop 6 apples.

Heat them with sugar and vanilla until they start to boil.

Then mix up a little cornstarch and water, add that to the fruit, and continue cooking until the mixture is thick and bubbling.

In a big bowl, mix flour, brown sugar, pecans, salt, cinnamon and butter. I used a pastry cutter to get perfect chunks. When the mixture forms clumps in your hands but still separates, you’re good to go.

Spread 2/3 of the crust in the bottom of a greased 9X13 casserole dish. Add the fruit.

Sprinkle the rest of the crust on top. Bake for 40 minutes.

Eat with a big scoop of vanilla ice cream.