Apple crisp was a perennial favorite. Our neighbor had a 5 acre apple orchard so we were free to pick ground falls and when we helped harvest we would get bags and bags for free. I was originally introduced to the recipe when I worked at the Hedge School Restaurant (more on that later). Its easy, healthy and a family favorite. I have modified the original recipe which you can find below. Try to use organic apples but if you can’t, be sure and wash the apples with a scrub brush and Dr. Bronners soap. According to the USDA, apples have the residue of 42 toxic pesticides on them (see What’s on my Food for more info). The first thing to do is take a half a stick of organic butter and put it in a mixing bowl to soften. Once this is done I quarter and core the apples. Finely slice them on a mandolin or use a sharp kitchen knife. (I like the apples thin. They cook down really nice. But you can try them thick if you like) Line the apples in a pyrex dish, add the juice of 1 lemon and sprinkle with cinnamon. In a large mixing bowl add 2 cups of of whole organic oats, a half a cup of organic whole wheat flour, a pinch of salt 1/4th tsp.) and mix thoroughly. Add to the softened butter a half a cup of honey and a teaspoon of vanilla. Whip the wet ingredients until well mixed. Add the honey butter to the oats and mash it up. When everything is coated, spread the mixture on top of your crisp and pop it in the oven at 350 degrees and bake until the top starts to brown. When it starts to smell real good its done. Take it out let it cool and enjoy. We have been threatening to add a scoop of vanilla ice cream on it when its still warm but we don’t stock ice cream very often. For a variation on the theme try pears. We really love pear crisp and for some reason we feel eet tis very French.