Apple Crisp
                   Judy Phelan
                    8/9/2010
                  
                 Filling
8 large apples, peeled, cored and sliced
1/2  c  sugar
2  T  lemon juice (fresh please)
11/2  t  cinnamon
 2 or 3 pinches of salt
               Topping
1  c  flour
1/2  c  brown sugar (well packed)
1/2  c  butter, at room temperature)
    
                 Pre-heat oven to 350
Mix sugar and cinnamon together and set aside.
Layer apples in an 8x8 dish, sprinkle sugar/cinnamon
mixture over the apples and drizzle lemon juice over the
s/c mixture. Lightly sprinkle a little salt over the filling.
     Cut flour and brown sugar into the butter until the
mixture is just crumbly. Or, use a food processor to pulse
the topping until just blended and the mixture is pea sized
or just crumbly.
     Spread topping evenly over the filling and pat down lightly.

    Bake at 350 for 45 minutes to an hour.
        The apples should be soft and topping browned.

     Serve warm with ice cream on top.
8/10/10
Oh boy is this a good dish.
    Kay had some for dinner and then, again, with breakfast.
Eight apples was OK but I could have used 9 or even 10 because they cook down some.
Kay wants to try some cardomom so I'll do that probably tomorrow when i make another
apple crisp.