Fall Apple Crisp

Preheat your oven to 375°F (190°C) and lightly grease a 9-inch square baking dish with butter or non-stick spray.

Peel, core, and slice the apples into 1/4-inch thick wedges.

In a large mixing bowl, toss the apple slices with the granulated sugar, lemon juice, 1/2 teaspoon of the cinnamon, and the nutmeg until the fruit is evenly coated.

Transfer the apple mixture into the prepared baking dish and spread it out into an even layer.

In a separate medium bowl, combine the rolled oats, flour, light brown sugar, and the remaining 1 teaspoon of cinnamon.

Add the cold, cubed butter to the dry mixture. Use a pastry cutter or your fingertips to work the butter in until the mixture resembles coarse, pea-sized crumbs.

Evenly sprinkle the crumble topping over the apples, covering them completely.

Bake for 40 to 45 minutes, or until the topping is a deep golden brown and the apple juices are bubbling around the edges.

Remove from the oven and allow to cool for at least 10 minutes to let the juices thicken before serving.