Apple Crisp
by Greg and Susan Ratajik.

Very simple to make, this desert is always a favorite.  It's good when first out of the oven, and still delicious two days later, cold. 
 

You can use a varity of apples, but make sure to use those that will stay firm when cooked.  I find Macintosh, Cortland, or Yellow Delicious (what I used this time) work great.  You can use either one type per dish, or mix them up.
Peel the apples
Cut them about this size, removing the core.
As you cut the apples, you probably will want to keep them in water, to avoid browning.
Once you've cut the apples, place them in the pan.  They should form one layer, as pictured here (I recommend a glass pan, but a metal one will do)
Sprinkle 1/4 cup of sugar, 1tbs of cinnamon, and 1/2 cup water over the apples.
The topping is made from 1 cup of flour, 1 cup white sugar, and 1/2 cup butter (1 stick).  Place them all together in a mixing bowl.
Working this by hand is best.  Pick up a clump of the mixture, and squeeze it together, hard.  Keep doing this, until the mixture looks like the following picture
This is what the topping should look like when done.  It should stick together, and be very crumbly.
Sprinkle the topping on to the apples.  The topping is the best part of this dish, so I usually make two batches of it (as pictured).  The apples should be completely covered.
Cook in a pre-heated oven at 375 degrees for about 45 min, or until the topping is nicely brown.