Apple Crisp

Here's the recipe for that apple crisp I baked last week. You can make it in a 9x13-inch pan, or 4 smaller dishes, and the baking time is always around 40 minutes. I make it for Thanksgiving every year, and people always love it. If you have any left over, it's great with coffee for breakfast. 

Apple Crisp
Serves a bunch!

9-10 Golden Delicious Apples, peeled and sliced
3/4 cup blond cane sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon Pamela's Gluten-Free Pancake and Baking Mix
1/4 cup water

2 cup rolled oats
1/4 cup finely chopped walnuts
1/4 cup sliced almonds
1 3/4 cups Pamela's Gluten-Free Pancake and Baking Mix
1 1/2 cups brown sugar
1 cup butter, melted
1/4 tsp. fine grain sea salt

Preheat oven to 350 degrees F.

Peel and slice the apples, and put them directly into a greased 9x13-inch pan. Throw in the sugar, cinnamon, nutmeg, and 1 tablespoon of the baking mix together, and sprinkle it over the apples. Give the apples a good toss with your hands to coat them, and pour the water evenly over them all.

In a medium-sized bowl, combine the oats, nuts, 1 3/4 cup baking mix, brown sugar, and melted butter together. Crumble evenly over the apple mixture.

Bake at 350 degrees F for about 40 minutes, or until the the topping starts to brown and is bubbling around the edges.