Cinnamon Apple Crisp

Fireman had an airforce buddy stay here for one night until his flight home the next morning. Kinda last minute so I had to whip together dinner super fast. We had indoor grilled salmon (recipe coming soon), asparagus with hot pepper oil and balsamic glaze, roasted dutch potatoes with thyme, iron skillet rosemary dinner rolls and last but not least APPLE CRISP with natural vanilla bean ice cream!

Apple Crisp

2-3 large jonagold apples, peeled, cored, diced
2/3 cup sugar
1/4 tsp salt
1/2 tsp cinnamon
juice of 1/2 lemon

1 1/2 cup flour
1/3 cup sugar
1/3 cup brown sugar
1/2 tsp cinnamon
1/2 cup finely chopped pecans
1 stick butter melted

1) Preheat oven to 350 degrees F.
2) Toss diced apples with lemon juice in 8.5 x 11 rectangular baking dish.
3) With clean hands, combine diced apples, 2/3 cup sugar, 1/4 tsp salt and 1/2 tsp cinnamon.
4) In medium bowl, combine flour, sugar, brown sugar, cinnamon, and pecans. Drizzle with melted butter. Stir with a fork to combine.
5) Top apples with crumb topping.
6) Bake for 30 minutes in middle of oven.
7) Check and bake for an additional 10 minutes in top of oven until lightly brown and apples are bubbly.

Adapted from Pioneer Woman's Pear-Cinnamon Crisp.

***To make it extra yummy, allow your ice cream to soften slightly and stir in some cinnamon.

@BlessedWithGrace