I went to boarding school in Connecticut, and let me tell you, for those of you who don’t know- Connecticut winters are long.  Really long. Especially when you are used to South Carolina weather- that cold will take your breath away.  While I do love the snow, and skiing, and lots of things about winter, I have to say that I am enjoying the mild weather down south so much more.  But back to the cold dark winters of Connecticut.  We had vespers and formal dinner four nights a week- this meant boys in coats and ties and girls in skirts or dresses.  We would run in our nice dress shoes and stockings from our dorms across the very short driveway and yard to the main building where Vespers and dinner were held.  I never thought my legs or hands or face would get as cold as they did on the 20 yard sprint to main building, so of course I never wore a coat or gloves or anything smart.  Anything for fashion right! Well despite all of that torture (but not really because I did love it all), the dining hall would occasional serve apple crisp for dessert.  It was by far and away everyone’s favorite dessert.  My mouth waters just thinking about it.  Apple crisp and a few other things they did well- the rest of the food was typical dining hall food.  But seriously, their apple crisp was worth all the cold and darkness.  Here is my favorite apple crisp recipe- so delicious!!

Apple Crisp

Ingredients:

4 medium tart cooking apples, sliced (4 cups)
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
Whipped cream or Ice cream, if desired

Directions:

Heat oven to 375 degrees F. Coat an 8-inch square baking pan with cooking spray.

Arrange apples in the bottom of the pan. In a bowl, rub together brown sugar, flour, oats, butter, cinnamon and nutmeg until well combined. Sprinkle mixture over apples.

Bake crisp for 30 minutes or until apples are tender. Remove from oven and top with whipped cream or a scoop of vanilla ice cream to serve.