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1
Preheat oven to 375 degrees.
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2
Peel apples and cut them in half.
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3
Core seeds and then cut into 1/4 inch thick half moon slices.
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4
Mix all apple filling spices, salt, vanilla, sugars in a large mixing bowl and add sliced apples and toss gently to prevent browning.
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5
Let apples sit while you prepare crisp topping.
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6
To prepare crisp topping, combine all listed ingredients except butter and mix well.
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7
Cut softened butter into chunks about 1/4 inch square then dump into dry ingredients.
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8
Using your hands, squeeze/knead butter into dry mixture and work it into a well mixed dough ball.
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9
Pour apples and all juice into a 9 X 9 baking dish.
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10
Pinch off small nickle sized balls of dough and cover entire top of apples, stacking dough balls onto eachother until completely covered.
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11
Place baking dish on a cookie sheet to make it easier to transport and protect over flow in oven and place in oven.
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12
Bake 45 mins or until bubbling and browned on top.
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13
Let sit 30 mins before serving.
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14
It will be more runny if served still warm.
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15
It is best if it sits at least 4 hours at room temperature to set up completely.
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16
Cover and refrigerate.
