Easy Apple Crisp

This is a classic recipe for an easy apple (or peach, cherry, blackberry) crisp. My mom gave it to me when I first got married. It's a recipe that's hard to mess up and so delicious!! The hardest part is peeling the apples. I like to make it while dinner is cooking and then throw it in the oven once we're clearing the table.

4 c. Apples (peeled, cored and sliced)
2 T. Flour
3/4 c. Sugar
2 tsp cinnamon

Mix above and put in casserole dish (8x8 or 2 qt size).

1 stick butter, melted
1/2 c. Brown Sugar
1/2 c. Flour
3/4 c. Oats

Mix above and crumble/pour over apples.

Bake at 350 until top is nicely browned (approx 45 min but this can vary depending on size of pan used)

Tips/Tricks
- I used 4 apples (it doesn't have to be exactly 4 cups, just approx)
- I don't measure the cinnamon just sprinkle generously. Don't skimp on the cinn this is what makes it so good! But is okay to skimp (but not skip) on the sugar, especially if you like to keep the tartness of the apples.
- Be sure to wait for the crisp to really brown on top, not just a little but as done as you can without burning. This helps to be sure the inside is done. The longer you can cook it the more "set up" it will be.
- Instead of apples you can substitute peaches, blackberries-- fresh, frozen or canned. Can also use pie-filling. In my opinion, fresh cook up the best and keep your crisp from getting too gooey.
- Serve with ice cream for extra goodness!

And here are some pictures of little man eating pretzels in his rocking chair.  He likes to reach inside the bag and pull them out one by one.