Chase the chill with apples

Crumbled Apple Crisp NASHVILLE, Tenn. - How appropriate that the first letter of the alphabet is often illustrated with a big beautiful apple, since apples are an all-American favorite.

"Apple desserts are perfect for cool whether it's a crisp, crumble, pie or cobbler," said Martha White® baking expert Linda Carman. "Crisps are easier to make than pies and cobblers, but they provide a lot of the same comforting pleasure."

Cumberland Apple Crisp features a buttery topping of brown sugar, oats and pecans baked over cinnamon apples. This fall favorite is sure to be a family pleaser topped with whipped cream or ice cream.

For more apple recipes, go to www.marthawhite.com. Cumberland Apple Crisp Fruit Mixture: 3/4 cup sugar 2 tablespoons self-rising flour 1 teaspoon cinnamon 8 cups sliced peeled Golden Delicious apples 1 tablespoon lemon juice Topping: 1 cup self-rising flour 1 cup firmly packed brown sugar 10 tablespoons butter or margarine 1 cup rolled oats 1 cup chopped pecans

Heat oven to 350 degrees F. Grease 13x9-inch (3-quart) baking dish. In large bowl, combine sugar, 2 tablespoons flour and cinnamon; mix well. Add apples and lemon juice; stir to coat evenly. Pour into greased baking dish.

In medium bowl, combine 1 cup flour and brown sugar; mix well. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Stir in oats and pecans. Sprinkle crumb mixture evenly over fruit mixture.

Bake at 350 degrees F. for 30 to 35 minutes or until topping is golden brown. (8 servings)