Autumn Apple Crisp - cooking recipe

Ingredients

Topping
2/3 cup all-purpose flour
2/3 cup rolled oats
1/3 cup packed brown sugar
1/2 teaspoon pumpkin pie spice (see directions)
1/4 cup butter or 1/4 cup margarine, melted
Filling
8 cups sliced and peeled apples (8-10 apples, depending on size)
1/4 cup white sugar
1/4 cup orange juice
1 tablespoon lemon juice

Preparation

First, make topping by combining flour, oats, brown sugar and spice in a small bowl; drizzle melted butter over and then toss mixture together with a fork.
Set aside.
I am a big fan of the pumpkin-pie spice sold by Penzeys, which contains cinnamon, allspice, nutmeg, ginger, mace and cloves, but you can use any spicing you wish for this--traditional would be to use only cinnamon.
If your apples are at all tart, you may want to increase the brown sugar in the topping, as well as increase the white sugar mixed in with the apples; it's your call.
As for the apples to use, I make this dessert a lot in the autumn when I always have lots of fresh macintosh apples around; it's also very good when made with northern spys.
When topping is made and set aside, preheat oven to 375F and get out an 8-inch square baking pan.
Peel, core and slice apples to get your 8 cups and place those directly in the baking pan.
Sprinkle white sugar and juices over, and toss well.
Sprinkle topping over entire surface of apples.
Bake in preheated oven for approximately 40 minutes, or until bubbly and the apples are tender (poke with a fork).
Let cool for a bit before eating; it's good warm or cool.
I serve it warm, with vanilla ice cream.