Nothing feels more like Fall than walking around the apple orchard, picking baskets of all different varieties of apples and coming home to make a hot and steaming apple dessert.

Although I would never refuse any slice of apple pie to come my way, I make a horrible apple pie. It looks beautiful, like the cover of Martha Stewart’s Living magazine, but cut it open and I have hard crunchy apple soup. It’s just never been my thing.

Apple crisp though, now that’s a different story. Everyone around my table doesn’t even wait for it to cool. They scoop spoonfulls of piping hot apple crisp into their mouths, but I like to cool mine off with a scoop of really creamy vanilla ice cream.

I start out by measuring my servings by using one apple per person so in this case, five people, five apples, which should leave you a little for breakfast the next day unless you’re me and then you’ll have it for a late night snack.

                                    Walnut Oat Apple Crisp

                                    For the Apples:

                                5 Gala Apples, skinned and cut into cubes

                                4 Tablespoons of butter

                                5 Heaping Tablespoons of brown sugar, light or dark

                                1 Tablespoon of Cinnamon

                                Mix all together and put into a casserole dish

                                For the Walnut Oat Crumb:

                                2 Cups of old fashioned oats

                                1 Cup of brown sugar, light or dark

                                1 Cup of chopped walnuts

                                1 Tablespoon of cinnamon

                                1 Tablespoon of flour

                                1 Stick of cold butter, cubed

Use a pastry cutter to cut the butter into the mixture, or a fork if you don’t have one, but the easiest way is to pulse in a food processor.

Spread evenly over the apples and bake for 30 minutes on 350 degrees. Top with vanilla ice cream, whipped cream, or just eat it right from the casserole dish with the serving spoon… no judgment here!

Enjoy!