Cinda's apple crisp

• 12 medium apples - enough to fill most of the pan. Any kind work, but granny smith or other semi-tart apple is best
• 1.5 cups instant oatmeal
• 1.5 cups sugar, white or brown. Brown is MUCH better - do NOT pack - just measure out lightly / roughly 2 cups or so
• 1 cup flour
• 1 cup softened butter
• cinnamon to taste

Cut up apples in large chunks (if you cut too small it turns to applesauce). Put in ungreased 9x9 pan.

Bring butter to room temp. Add all other ingredients. Incorporate with a fork - until everything is evenly distributed, no dry ingredients left at the bottom of the bowl - it'll take a few minutes. Should be crumbly.

Pour on top of apples (I usually sprinkle a little extra cinnamon over the plain apples before adding the crisp, too) - an even covering. Do not pat down - leave as loose as possible.

Bake at 350 for 35-40 minutes. Cool a bit before serving - gives the juices some time to thicken up a bit.

If your family is like ours, make sure you make extra "crisp", because it WILL get eaten before it makes it on to the apples!

Cinda recommends glass 9x9" pan. Metal pan usually means you have to add more time. You just need to test the apples. It's better when they're firm. Cook too long and they turn to applesauce. Always better underdone than over.