New England Apple Crisp

Is it possible that Autumn arrives in eighteen more days? We take full advantage of all that New England has to offer. There are wineries, orchards, hayrides, pie shops and shops filled to the brim with autumn delights. Local orchards will soon be abundant with apples, peaches, pears and pumpkins. Thirty six years ago we started a tradition of packing a picnic lunch of squash soup, fried chicken, pumpkin pie and many more seasonal favorites and headed to the orchard. With blankets, kids and lunch in tow, it is a day of picking, story telling and much laughter. Following the picnic, we purchase kettle corn, apple cider and cider donuts at check out. Then off to Strawberry Hollow - a delightful store filled with candles, seasonal wreaths and decorations. As if it is possible to celebrate the season any better, there's the incredible food this time of year is indicative of. The following recipe not only tastes great, but the aroma waffling about the house lets you know that fall has arrived.

• 5 lbs. of assorted baking apples such as Macoun or Cortland
• 1/2 c granulated sugar
• 2 t ground cinnamon
• 1 t ground nutmeg
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• For the topping
• 1 1/2 c flour
• 1/2 t salt
• 3/4 c granulated sugar
• 1 c oatmeal
• 3/4 c brown sugar, packed
• 2 sticks cold butter diced

Grease a 9" X 14" baking dish and set aside. Peel, core and cut the apples. Mix the apples with the sugar and spices and place in the baking dish. Prehead oven to 350 degrees. Combine topping ingredients in a large bowl and mix until combined and crumbly. Place mixture over apples in baking dish. Bake for one hour until top is brown and apples are bubbling. Serve warm with a scoop of vanilla ice cream or fresh whipped cream with nutmeg sprinkled on top. Yum!