Crisp

I love, love, love crisps more than anything, and decided to make an apple crisp this weekend with some cherries. Crunchy apples I think are far better than other apples, so I stick to Pink Lady's or Honeycrisps. I used about 5 Pink Lady's and 12 ounces of cherries for this recipe.

For the topping:
1/2 cup all purpose flour
1/2 cup oats (Thick rolled oats are best and I usually put in double than the recipe calls for)
1/2 cup light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 stick cold unsalted butter, cut into one tablespoon pieces
1/2 cup walnuts or almonds - pecans are blech

For the filling:
5 crisp apples, peeled, cored and cut in 1/4 inch pieces
12 ounces cranberries, cherries, or other berries of your choice
3/4 cup light brown sugar
1 tablespoon cornstarch
2 tablespoons all-purpose flour
2 teaspoons lemon juice
3/4 ground cinnamon - the more cinnamon the better

This bakes at 350 degrees for 45-55 minutes. You can make more or less topping as well, depending on taste.

There will be many more crisps to come as more and more berries and seasonal fruit come in the next few months. Can't wait!