My mom and I gave up making apple pies long ago. For years we struggled with pie crusts that wouldn't maintain their integrity and dry apple filling until one Thanksgiving, I suggested that instead of a pie, we make a crisp. We haven't looked back since.

I find that crisps are far easier than pies because while you still have to do the same peeling and chopping to the apples, the topping is just oats, butter, sugar, nuts and spices. There's no rolling or crimping and so the process of making dessert is as much a joy as eating it is.

Here's the recipe I posted around Christmas last year. It's one of my favorite crisps and can be dressed up any way you like. I'm planning on adding cranberries to mine this year, for added tartness. You could also sub in half pears for the apples, use raisins for increased sweetness or pop in some frozen blueberries. It's up to you.

Apple Crisp

2 pounds firm, tart apples, peeled, cored and thinly sliced
3/4 cup oat flour (regular all-purpose works as well)
3/4 cup rolled oats
1 stick butter, softened
1 cup toasted and chopped pecans
1 cup sugar, divided in half
1/4 teaspoon salt
zest of one lemon
juice of half a lemon
cinnamon, nutmeg, allspice and ground clove

Preheat oven to 350 degrees.

Put the sliced apples into a bowl and mix with half the sugar, salt, the lemon zest and juice and some of the spices (we never measure spices, so I can't give you exacts. Go liberally and taste, adjusting as you go to your preference). Let sit for a moment so the juices start to come together.

In another bowl, cut flour and butter together. Add oats and flour and work until the butter is pea-sized and everything is well incorporated. Add a sprinkling of cinnamon and some nutmeg (freshly grated is preferable). Mix nuts into the topping.

Pour apples into a baking dish (my mother always greases her baking dish, but I never do) and scrape out all that juice. Carefully spread the topping out over the top and bake for 30-45 minutes. Check after 20 minutes to see how the nuts are doing. If they are getting too dark, lay a sheet of foil over the crisp to protect the nuts. You can tell it's done if the apples are really tender and the topping has taken on a nice, golden brown appearance.

For best results, serve with ice cream.