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Colette & Cassi's Country Kitchen!

DOUBLE "CRUST" APPLE CRISP
If ever there was a perfect solution for the abundance of fall apples, this is it. Granny Smith's are ideal for this dessert, but any variety will do.

1 cup all-purpose flour
3/4 cup rolled oats (not "quick")
1 cup brown sugar, packed
1 teaspoon ground cinnamon
1/2 cup butter, melted
4 cups (about 7) peeled, cored and thinly sliced apples
1/2 cup white sugar
1 tablespoon cornstarch
1/2 cup water
1/2 teaspoon vanilla extract

Preheat oven to 350 F. In a medium bowl, combine flour, oats, brown sugar, cinnamon and melted butter. Stir until crumbly. Press half the oat mixture into a greased 9-inch by 13-inch baking dish. Cover with sliced apples. In a medium saucepan, combine white sugar, cornstarch, water and vanilla. Cook over medium heat, stirring, until thick and clear, 10 minutes. Pour over apples. Cover apples with remaining oat mixture. Bake in preheated oven 45 minutes, until bubbly and golden. Serve warm. Yield: 8 servings