Apple Crisp

Here's a wonderful, and very easy, recipe for the fall season.  This apple crisp is a little different than most I've tried because it calls for natural turbinado sugar (often called "raw sugar") in the crumble topping instead of the usual brown sugar.  To me, turbinado sugar is like a cross between regular white sugar and brown sugar.  It has crystals like regular granulated sugar, but they are much larger. Turbinado sugar also retains some of the flavor of molasses, like brown sugar, because it is made at an earlier period in the sugar cane processing method.  You could substitute brown sugar, or even regular granulated sugar, for the turbinado sugar, but you would lose the distinct flavor and texture that turbinado sugar gives. 

I got this recipe from a long-time friend, whom I haven't seen or talked to for quite some time — which reminds me — I really need to call her and catch up!

Fill a 8x8 square pan 2/3 full with peeled, cored and sliced apples.  (IMHO, Empire apples are absolutely delicious in all apple pie and crisp recipes.) 

1/2 c regular white sugar
1 tsp cinnamon
1 c butter (do not substitute margarine for butter)
3/4 - 1 c natural turbinado sugar
2 c flour

Pour 1/2 cup regular white sugar and 1 tsp cinnamon over the apples and toss together, evenly coating the apples.  In a bowl, cut together butter, natural turbinado sugar, and flour until crumbly.  Pour over apples and bake at 350 degrees for 45-50 minutes, until top is golden brown.  See?  Easy!