APPLE CRISP

FOR THE TOPPING:
2/3 cup light brown sugar, lightly packed
1/4 cup all purpose white flour
1/2 stick (1/4 cup) butter (plus additional for the filling)
chopped pecans (optional)
FOR THE FILLING:
6 cooking apples peeled and sliced. (I use a apple wedger to slice it into wedges and slice the remaining wedges into thinner slices.)
2 tbsp. ground cinnamon
2 tbsp. ground nutmeg
3/4 cup granulated white sugar
1 1/2 tbsp. cornstarch
4 to 6 tbsp. water
ice cream (to serve)

Preheat oven to 375 degrees F.

TO PREPARE THE TOPPING:
In a mixing bowl combine brown sugar and flour. Next, using a fork or pastry blender cut in butter. Add chopped pecans, if using. Mix until the mixture begins to resemble crumbled topping. Set aside.

TO PREPARE THE FILLING:
Put sliced apples in bowl. Tossing to mix after each addition, sprinkle cinnamon and nutmeg over apples, then sprinkle with white sugar, then sprinkle with cornstarch. Put seasoned apples into a 8x8-inch baking dish.

Next add 4-6 teaspoons water to apples then sprinkle apples with crumbled topping. Cut a few pats of butter and place on top of dish, distributing generously.

Bake in a preheated 375 degree F oven for 30-35 minutes. Some ovens vary so check dish after 20 minutes to make sure its not cooking to fast. Dish is done when topping is golden brown and apples are tender. Use a fork to see if apples are tender.

When dish is done, enjoy with some ice cream!