Crisp!

I grew up eating apple crisp made by my Mother on select weekends and special occasions. I always loved the sweet, crumbly topping better than the apples when I was young, but as an adult I can appreciate the tartness of the apples as a complement.

Somewhere I have her recipe, but I haven't been able to find it for some time. This is what I came up with last year and it works well enough to satisfy my memory!

Reese's Apple Crisp 

 Topping:

• 1 cup oats
• 1 cup brown sugar
• 1/2 cup Krusteaz Gingerbread mix
• 1 tsp cinnamon
• 1/4 tsp kosher salt
• 1/2 cup butter/margarine (1 stick) at room temperature

Filling:

• 5 large honeycrisp apples, peeled and chopped into approximately 1" pieces
• 1 tbs cinnamon
• 2 tbs vanilla
• 2 tbs lemon juice
• 1 tbs butterscotch schnapps
• 2 tbs Ellie Bluebell Bourbon Vanilla Bean Sugar
• (I also added about 1/4 tsp of freshly grated nutmeg)

Assembly:

• In a small mixing bowl combine all dry topping ingredients. 
• Once butter/margarine is room temperature, cut into dry mixture with fork or pastry cutter.
• Spread apple slices over bottom of 9"x12" baking dish.
• Combine filling wet ingredients and pour over apples, tossing to coat
• Combine filling dry ingredients and sprinkle over apples, tossing to coat
• Bake at 350F until topping is golden, about 45 minutes.