Apple Crisp

from the kitchen of Jacquelynn Sokol

Filling:
6 medium cooking apples (more or less depending on size)
1 T. lemon juice
1/4 c. sugar
1 tsp. cinnamon

Topping:
3/4 c. flour
1 c. rolled oats
1 c. brown sugar
1 tsp. cinnamon
1/2 c. softened butter or margarine

Peel and core apples and cut into uniform 1/4' slices.  Place in baking dish ans sprinkle with lemon juice.  Combine sugar and cinnamon in small bowl.  Add to apples and toss to coat.  Combine dry ingredients for crumb topping.  Cut in butter with fork until the mixture is crumbly.
Sprinkle topping over filling and bake at 375 for 40-45 minutes until aplles are tender.  Serve with ice cream.