This recipe uses the crisp topping from another posted crisp recipe, but uses my apple pie filling recipe. I used to make outstanding apple pies, back when I could, and I miss it sometimes. This is about as close as I can get to having apple pie and not having to fiddle with GF pastry, which I find nightmarish.
Peel, core and chop five to six cups of apples. The fresher the apples, the better, since they are the source of flavor in the filling. For every cup of apples, add one tablespoon of sugar to the mix. Add in two tablespoons of flour and one to two teaspoons of cinnamon. You can also add in a grating of nutmeg, if you like nutmeg (I do). Mix it all together so that the apples are evenly coated and turn into your greased backing dish. Dot with one tablespoon of real butter and one tablespoon of cream, if you have it. If you don’t have the cream, then just use another tablespoon of butter, but the cream lends it a nice flavor.
Top with your crisp topping and bake in a medium oven like any other crisp. Ah, so good and so perfect with cooler autumn weather…
