Apple Crisp

Our Conway Locally Grown continues to be an amazing Community Supported Agriculture (CSA) project.  We have been stocking up on the gorgeous Arkansas Black apples, and lately I've needed to  cook as a refilling activity.  Fall always makes me think of apples, maybe because these sweet fruits are so rare when we are overseas.  And I'm all about trying local varieties of apples.

Apple Crisp

from "The New Laurel's Kitchen"

Serves 8

8 apples (Laurel likes green pippins, we like Arkansas Black)

juice of one lemon

1 teaspoon cinnamon

2 tablespoons whole wheat flour

3/4 cup raisins

water or apple juice

Preheat oven to 375 degrees Fahrenheit.  Slice apples until you have enough to fill a greased 9x13 baking dish.  Mix the apples in a bowl with lemon juice, cinnamon, flour, and raisins.  Return them to the baking dish, adding enough water or apple juice to cover the bottom.

Topping:

1 cup rolled oats

1/3 cup toasted wheat germ

1/2 cup whole wheat flour

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 cup brown sugar

1/2 cup butter

Mix topping in a bowl and press onto top of apples.  Since I did something crazy to my shoulder while digging and planting bulbs yesterday, I recruited my best eleven-year-old helper to cut the butter into the mixture.  She shunned the pastry cutter and used her fingers instead.  Bake for 25 minutes, or until apples are soft.