Fall is the ultimate season for apples. When confronted with an abundance of the crisp delight, I recommend turning them into any dessert possible. Exhibit A: the crisp. Start with an un-buttered, small casserole dish. Fill the dish with 8 apples that have been peeled, cored, and sliced into 1/2 inch pieces. I used a relatively tart apple for this (Braeburn). Squeeze a lemon’s worth of juice over the sliced apples to preserve color and enhance flavor. In a separate and large bowl, combine 3/4 cup AP flour, 3/4 brown sugar, 1 teaspoon of salt, 1 tablespoon of ground cinnamon, and 1/4 teaspoon of ground nutmeg. Mix all ingredients then add 1 stick of cold butter that has been diced into small chunks. Blend everything together with a pastry cutter or two knives until the butter and flour mixture resembles moist breadcrumbs. Cover the apples in the casserole dish with this topping. Bake in a 375 degree oven for 50-55 minutes or until the top is brown and the juices are bubbly. This recipe was adapted from the Joy of Cooking. Serve with whipped cream or vanilla ice cream.