Fall Apple Crisp

¾ cup all purpose flour

⅓ cup light brown sugar, packed

⅓ cup chopped walnuts or pecans (or mix of both)

¼ cup (½ stick) unsalted butter, melted

5½-6 cups peeled and sliced baking apples (see note), cut into 1/3-inch thick slices)

⅓-½ cup sugar

½ teaspoon ground cinnamon

2 teaspoons flour

2 teaspoons unsalted butter, cut into pieces

Heat oven to 375 degrees.

In medium bowl whisk together flour, sugar and nuts. Pour in melted butter and stir with fork until thoroughly combined and loose crumbs appear. Set aside.

Turn apple slices into large mixing bowl; set aside.

In small bowl combine sugar, ground cinnamon and flour. If apples taste very tart, use ½ cup sugar; if sweet, use ⅓ cup. Sprinkle on apples and toss to coat. Spoon apples into baking dish and dot with butter. Top with crumble mixture and bake 55-60 minutes until topping turns golden brown and apples feel soft when tester inserted at center.

Cool 20 minutes in pan before serving warm. Juices will thicken as crisp cools. Try spooning the apple juices over ice cream.

Serves six.

Baker's hint: I recommend Jonagolds, Gala, Golden Delicious or Empire apples. Use 5-6 large or 7-8 medium apples.

Nutrition values per serving: 339 calories, 13 g fat (6 g saturated), 54 g carbohydrates, 3 g fiber, 4 g protein, 24 mg cholesterol, 5 mg sodium.