Lisa Rice wrote this.

Change is in the air. By that I mean the season and with a smile on my face I whisper the word, “autumn.”

Splashes of gold, red, orange and maroon line the roads and cover the mountains nearby as every deciduous tree takes a turn for winter. Cool, crisp air to breathe during bike rides and walks. The sound of high school bands and football fans. Geese making their way south and honking to let you know. And last but not least, caramel corn and apple crisp. Two delicious choices I find irresistible.

What’s your favorite part of fall?


6 large Granny Smith apples peeled, cored and thinly sliced
¼ cup water
Juice of one lemon
2 cups rolled oats
2 cups all purpose flour
2 cups packed light brown sugar
2 tablespoons cinnamon
1 ¼ melted butter

Preheat oven to 350 degrees.
Combine apples, water and lemon juice in an 8-by-8 baking pan. In a bowl, combine oats, flour, sugar and cinnamon. Pour in the butter and stir to make a crumbly mixture. Spread the topping in an even layer over the apples and bake for 45 to 55 minutes or until the topping is crisp and browned. Enjoy!