6 to 8 large cooking apples (Cortland, Spy or Blenheim)
1/4 tsp. cinnamon
Pinch of salt
1 tsp. lemon juice
1/4 c. orange juice
1/4 c. all purpose flour
3/4 c. quick cooking oats
1 c. brown sugar
1/2 c. butter

Pare and slice apples. Add cinnamon, salt and lemon juice and toss. Put apples in buttered casserole and pour orange juice over them. In a separate bowl, mix the flour, oats and sugar. Cut in the butter until mixture is crumbly. Spread crumb mixture over apples and bake uncovered at 350 degrees for 30 minutes or until apples are tender. If apple crisp is served hot, a sauce of sour cream mixed with grated lemon or orange rind makes an agreeable accompaniment. If served cold, cream or vanilla ice cream are pleasant additions.