Best Apple Crisp

When of the best parts of fall is apple picking. But you need to go to a country place. As my pal Korrine says, the hills must sing with the sound of music.

Usually it is supposed to be nice and cool, not blistering hot.

But with all the rain the apples this year were well, bleak. They tasted rancid, some were rotten, they were not that big etc.

You get what you get and you don't get upset. But with a little sugar it will be good.

Best but Trashy Apple Crisp

adapted from Ina Garten

What you need for the filling:

About 5 apples, peeled, cored and sliced

zest of 1 orange

2 tablespoons juice from that orange

zest of 1 lemon

2 tablespoons juice from that lemon

1/2 cup sugar

2 teaspoons cinnamon

1 teaspoon nutmeg

What you need for the topping:

1 1/2 cups flour

3/4 cup sugar

3/4 cup brown sugar

pinch of salt

1 cup oatmeal

2 sticks cold butter, diced into small cubes

What you need for serving:

Cider doughnuts all torn up (the trashy part)

1 scoop of dulce de leche or butter pecan ice cream

What you do:

Preheat the oven to 350 F. Butter a 9 inch pie plate. In a large bowl, toss together all of the filling ingredients: the apples, zests, juices, sugar, cinnamon and nutmeg until fully coated. Drop them into the pie plate. In a bowl with an electric mixer fitted with a paddle attachment, on low speed mix together the topping ingredients: the flour, sugars, salt, oatmeal and butter, until the ! mixture resemble little crumbs. Spread the topping on top of the filling. Bake for 1 hour.

When completed, serve with cider doughnuts and ice cream