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Apple Crisp with Vanilla Ice Cream

Recipe adapted from The Joy of Cooking.

2.5 lbs tart apples (granny smith used)
3/4 cup all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 tbsp (1 stick) of unsalted butter, cold

Slice apples (peel first if desired) into 1-inch chunks. Spread apples evenly into a 9×13 casserole. Combine the next five dry ingredients in a bowl. Using a pastry blender, cut the cold butter into the dry ingredients until it resembles coarse breadcrumbs. Scatter the mixture evenly over the apples. Tap the dish a few times to settle in the crumbs. Bake at 375 for 50-55 minutes, or until top is golden brown and apples are tender when pierced. Serve warm with Vanilla Ice Cream.

This recipe is a classic and would be perfect in the Fall with freshly picked apples.