Grammy's Apple Crunch

With our weekly deliveries and trips to the farmer's market, we have an abundance of fresh apples and pears. There is nothing better than biting into a freshly picked apple from a local farm. Honeycrisp, Liberties, you name it--we love it! One child likes them peeled, one child likes them whole, and one likes them run through the apple slicer. A sprinkle of cinnamon adds a new flavor to an afternoon snack.

In the Fall and Winter, the only thing better than a fresh, crisp apple, is our favorite apple dessert: the apple crisp. We use Burton's grandmother's recipe as our base; variations are endless.

3 cups delicious apples, sliced thin (any apple will do, or mix types)

1/2 cup sugar mixed with one tablespoon cinnamon

1/2 cup brown sugar

1/2 cup flour

1 stick butter, softened to room temperature

Preheat oven to 325 degrees. Peel and lice thin 3 cups apples. Put in baking dish and sprinkle with sugar with cinnamon. Cream brown sugar, flour and butter. Spread mixture over top of apples. Bake slowly 40-50 minutes, until crust forms on top.

Variations and notes:

• Doubles/triples easily but with longer cooking time.
• May add one cup oats to topping mixture.
• Add fresh or dried cranberries, raisins, or currants for added flavor.
• Substitute fresh pears for some of the apples.
• Mix leftovers with plain oatmeal in the morning for a breakfast treat!
• Warm butter 12 seconds in microwave to "soften" it.