Pies and apple crisp.  Not too much to say.

The apple crisp is in a foil pan because I can get these 3/$1 at Dollar Tree, which let me prepare many apple crisps when I have apples available and freeze them.  Don’t buy small foil pans at the grocery store for freezing.  They’re much more expensive and serve no extra purpose.  Plus they have those tall clear plastic lids that take up space in the freezer and trap lots of air the food doesn’t need.  (The tall lids are good if you’re transporting deserts with icing or the like that you don’t want crushed.

Apple Crisp (from Food Network – The Neelys, cooking method modified)

Filling:
5 Granny Smith apples, peeled, cored, and chopped small
1/4 cup chopped pecans
3 Tbsp all-purpose flour
1/2 cup brown sugar
2 Tbsp maple syrup
1 Tbsp lemon juice

Topping:
3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 tsp ground cinnamon
1/4 tsp salt
6 Tbsp chilled butter, cut into pieces
1/4 cup chopped pecans

Prep – Filling:

1. Mix all the ingredients together.

2. Place into 7-8 ounce ramekins or one cake pan.

Prep – Topping:

1. Mix the flour, brown sugar, cinnamon, and salt in a large bowl.
2. Blend the butter into the mixture until it forms pea size lumps.
3. Stir in pecans and sprinkle over filling.

Prep:

1. Add lid to foil bottom, foil side down.
2. Label top with contents and cooking instructions.

Cook:

1. Heat oven to 350°.
2. Move directly from freezer to oven.  Do not thaw.
3. Cook for 1 hour or until cooked through and bubbly.
4. Cool 10 minutes before serving.

The freezer step is my modification.  Without it cook 35-45 min.