 Today, we're making a dessert that anybody can have, whether you're diabetic, on a diet, not on a diet. This is delicious apple crisp. Remember this from school? They probably put a little more sugar in there than I did, so if you wouldn't like the school lunch rings, add a little extra sugar. But I'm not because it's delicious just like it is. I'm not making as many apples as I normally would because I don't have a lot. So right now, I have got a ton of careers, but I don't even have any golden delicious, but I'm in the mood for this, so we're making it. So I've got about four pretty small apples, and I'm going to put them in the bowl, and this may be more like, it's going to be a really small apple crisp, but it's going to be delicious. So I just started at the top of my apple, and I use a biperi knife, and I go all the way around until I'm finished with the apple. Our volume one cookbook. Chris said that some of y'all mentioned apple crisp at school, that y'all had this in the lunch room, and apple crisp is a great dessert. It is low in fat and lower in calories than a lot of desserts because you don't have the pie crust. We just put a topping on it, and so keep that in mind if you're a diabetic. This is a wonderful dessert, or if you're on a diet, this is something that you can have and enjoy without having the guilt. Now we're going to juice a lemon. Now I have about half this recipe because I didn't have a lot of apples, and I'm just making enough for me and Chris tonight for dessert. I'm going to use this side because I don't see a lot of seeds, and I'm just going to support my apples a little bit with some lemon juice. Grab that seed out of the way. Now we're going to put in a tablespoon of brown sugar and a tablespoon of all-purpose flour. So I've got my good tablespoon, I've got one side for sugar and one side for flour. So we're going to do this. So a tablespoon of brown sugar, a tablespoon of flour, and now all we're going to do is toss it in the lemon juice. This is so easy to make, and it turns out really, really good, so I think that we really didn't like it. So I'm just going to take these apples, and I'm going to put them in the bottom of our baking dish. And now we're going to mix up the topping. All right, you're going to put your sugar in, you're going to use a quarter cup of brown sugar, boil it down to the wire with it, all I've got left, y'all, but that's just enough. Then you're going to use a third cup of flour, and I'm using all-purpose flour. We're going to use a blending fork, and we're going to put in a couple of tablespoons of butter. We're going to go ahead and put this together until it's nice and crumbly before we add the rest of our ingredients. So just work it. If you've never had a blending fork, they work really well to blend in things like this, especially for making biscuits, pie crusts, crumbles, that kind of thing. You can get stuck in between the teeth, because I was just going to show you the teeth, because the teeth are nice and wide. So the pastry blenders, like a lot of you use that have the blades on the end, they do get bent, and then things seem to get just stuck. They're just so deep that it's, to me, it's harder to work with them than it is a blending fork. But look, that's nice and crumbly, and that's what you want. And it didn't take that long to do. So now we're going to add a little cinnamon, half a cup of old-fashioned oats, and you want these to be the nice, big pieces of oats so that it's a pretty crumble, not quick oats. And all we have left is a few pecans. I think I'm going to sprinkle the pecans on the top once I get it in the dish. So let's just mix this up, the oats and the cinnamon good, and we're going to sprinkle it on there. If you haven't made one of these in a while, mix one up today. We'll be baking this at 350 degrees for 45 minutes. And you want these pecans to get a little toasty too. So we're going to add a pecan to the top, because they'll be good, good. After they've toasted real good, yummy. This is a very light dessert. All the sugar that we put in there was a quarter cup, but it's going to be good. Let's get this in the oven and bake it. The baker went off. I did cook these for 45 minutes. So go ahead and cook your crisp that long in order for it to get good and toasty. I turned down the temperature because I made them in my little oven because my big oven is still waiting on parts. Here is our finalized crisp. You can tell the pecans are nice and toasty like I wanted them to be. I'm going to dip some out and give it a taste. This is a really good dessert that's low-fat, still delicious with just enough sugar to be good. It smells good. No guilty eating this one, y'all. Like it all you want. While you're getting fiber in the oats, it really is healthy. It really is healthy. It's hot. It's so good. Delicious sweet apples. Just a touch of cinnamon with that nice crunch on the top. This is such a delicious non-guilty pleasure. And remember, using the honey crisp, I know a lot of people are buying those now, remember that they are a little bit more crunchy than the golden delicious would be. Thanks for watching Colored Valley Cooks, where we cook like mama did. Bye, y'all. I love you.