When it's peach picking time in Georgia....this is a very old country song that was going thru my head recently but it was....when it's apple pickin' time in Pennsylvania....Oh, I love this time of the year and I love smelling the smell of fall in the air. Clear crisp smells of fall in the woods. And the apples...

It is fall and apple picking time here in Pa. My favorites are the Northern spy. They are a tart crisp apple that does not cook up when you make a pie. I Have a bushel of them and a half bushel of Macintosh for eating. I love them. It has been cold and blustery this a.m. and I thought it was the perfect day for an apple pie and an apple crisp.
Apple Crisp
1 cup old fashioned oats
1 cup light brown sugar
1 stick butter
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup walnuts, chopped coarsely
8-10 apples, peeled and sliced
2 tablespoon lemon juice
2 tablespoon flour
1/2 teaspoon cinnamon
1 tablespoon sugar
1 pinch nutmeg (optional)
Cut the butter into the oats and sugar with a pastry blender until there are pea-sized clumps. Blend in the cinnamon, salt and chopped nuts. Put the lemon juice in a large bowl and slice the apples into that bowl, tossing after each addition. Sprinkle on the sugar, flour, cinnamon, salt and nutmeg (if desired).
Toss well. Layer half the crumb mixture in the bottom of a buttered crockpot.
Press down lightly.
Add all the apples and then another layer of the crumb mixture. Cover and cook on high for 4 hours. Stick a spoon or piece of crumbled aluminum foil under the lid so that steam can escape during cooking. This will allow the top and bottom to "crisp." Serve with ice cream or whipped cream.