Apple Crisp

I've made some edits to this recipe, and tried two different crispy toppings. I think they were still lacking in moisture—I should have added more butter—and then it would have crisped up more. Don't get me wrong; it was still darn good. Still room for improvement, though. Below is the edited recipe, which should be fine.

Apple Crisp

6 to 8 apples (depends on size)
1 T. lemon juice
1/3 c. sugar
1 t. cinnamon

topping:
1 stick butter
2/3 c. flour
1/3 c. brown sugar
1/3 c. oats
1 t. apple pie spice

Butter a 9x13 baking pan. Heat oven to 400˚.
Peel, core and slice apples. Toss in large bowl with lemon juice to prevent apples from browning.

Add sugar and cinnamon. Add to baking dish to form an even layer.
In another mixing bowl, cut butter into dry ingredients until it looks like crumbs.

Sprinkle crumb mixture over top of apples, starting at edges and working your way inward, to cover apples completely.

Bake at 400˚ for 30-40 minutes until it gets bubbly along the edges and you can't stand to smell the aroma anymore without diving in with a spoon.

Try to allow it to cool a little in order to avoid 3rd degree burns in your mouth.
Serve with vanilla ice cream. (which will help with your burned mouth. I told you to wait, didn't I?!)



NOTES:
I made two dishes of apple crisp. One for us, and one to take next door. I added the oats and more butter because as you can see in the smaller, blue dish, the topping just looks sugary and not really crumby at all. The oats stretched the topping further, and added more texture; it came out crispier, too. The recipe above reflects my changes to the original recipe.