6 c. peeled, cored & sliced cooking apples
2/3 c. quick-cooking rolled oats
1/3 c. unsifted all-purpose flour
3/4 c. packed brown sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 c. butter

Place apple slices in a 2-quart (8 x 8 inch) glass baking dish (I use a pie plate, glass). Combine remaining ingredients, except butter, in medium mixing bowl. Cut in butter until crumbly. Sprinkle evenly over apples. Microwave for 12 to 14 minutes on high, or until apples are tender. Rotate at least once during cooking if you don't have a turntable.

RECIPE VARIATIONS:

CHERRY CRISP: Substitute 1 can (21 ounce) cherry pie filling for apples.

RHUBARB CRISP: Substitute 3 cups diced fresh or frozen rhubarb and 1/3 cup sugar for apples.

PEACH CRISP: Substitute 1 can (21 ounce) peach pie filling for apples. Combine 2 tablespoon sugar and 1/2 teaspoon cinnamon; stir into peach pie filling. Sprinkle topping over fruit as directed in basic recipe.