Servings: 6

The Fruit: See note for alternatives The Fruit: See note for alternatives
4 medium to large apples, peeled and roughly chopped (see notes for alternatives) 4 medium to large apples, peeled and roughly chopped (see notes for alternatives)
½ Cup white granulated sugar ½ Cup white granulated sugar
1 rounded teaspoon cinnamon 1 rounded teaspoon cinnamon
 
Dry Ingredients: subheading: Dry Ingredients:
½ Cup, almonds (2.8 ounces, see notes for alternatives0 ½ Cup, almonds (2.8 ounces, see notes for alternatives0
1 Cup flour (4.5 ounces by weight) 1 Cup flour (4.5 ounces by weight)
¼ teaspoon salt ¼ teaspoon salt
1 cup brown sugar (I use half dark and have regular. That is just my preference) 1 cup brown sugar (I use half dark and have regular. That is just my preference)
1 cup old fashioned rolled oats 1 cup old fashioned rolled oats
1 stick unsalted butter, melted 1 stick unsalted butter, melted
1 teaspoon vanilla extract 1 teaspoon vanilla extract

Set the almonds on a piece of parchment paper or baking pan. You will toast these while you prepare the rest of the ingredients.
Set oven to 350 degrees and immedately add the almonds to toast as the oven heats up.
Toast the almonds for between 10 and 15 minutes, then remove to cool. Once they are cool, chop them to your liking. I like some of them to fine and some rough. Basically, I nice mix of roughness.
For the apples, combine the cinnamon with the sugar and mix well. Peel and roughly chop the apples, add the sugar. Toss to thoroughly coat, then set aside to macerate while you prepare the rest of the dry ingredients.
Melt the butter and then add the vanilla so that it's ready for the dry ingredients
Combine the remaining ingredients: the flour, salt, brown sugar, rolled oats and chopped nuts. Thorougly combine them.
Add the butter/vanilla mixture to the dry ingredients
Pour the apple mixture into a PREGREASED 9x9 baking pan
pour the crisp mixture over the apples and bake for 45 minutes OR until the crisp is beautifully golden brown.
ENJOY!!!

Sometimes I use a can of cherry pie filling. I simply sprinkle the filling liberally with cinnamon sugar once it is in the pan. You could of course your any equal amount of fruit you like e.g. peach, plums, fresh cherries etc.  Sometimes I use a can of cherry pie filling. I simply sprinkle the filling liberally with cinnamon sugar once it is in the pan. You could of course your any equal amount of fruit you like e.g. peach, plums, fresh cherries etc.
You may use whichever type of nuts you like but the almonds make for the crispiest product.  You may use whichever type of nuts you like but the almonds make for the crispiest product.