This recipe was given to us by Flatland Farm (where the apples in your basket sometimes come from), and it is perfect for pretty much any variety.  If you don’t want to buy more apples, you can halve everything to make a smaller crisp.   It is great on cool fall days. Apples (enough to fill a 9 x 13 baking dish, approx. 5 lbs.)    Flour and sugar for the apples                                               2 Tbsp brandy                                                                      1 3/4 cups unbleached flour                                                  12 Tbsp very soft butter 2/3 cup light or dark brown sugar 3 Tbsp raw or granulated sugar 1 tsp cinnamon

Preheat the oven to 375 degrees.  Peel, core, and thinly slice the apples.  Toss with the brandy and a couple tablespoons sugar and flour (add more sugar if you like it sweeter), and put in the pan.  In a mixer, mix together the dry ingredients.  Add the butter and mix on low speed for about 5 minutes, until all the butter in incorporated and the mixture resembles small peas.  If it sticks to the bottom of the bowl, just break it up with your hands.  Sprinkle over the fruit and bake for about 45 minutes, until the apples are soft and the juices are bubbling around the edges.  Cool and serve warm or at room temperature.  Heavy cream, whipped cream or ice cream are optional.