The weather in Michigan this Labor Day weekend has actually felt like the beginning of fall, and I can't think of a better ingredient to bake with than apples this time of year. Apples and cinnamon are the perfect precursor to heavier pumpkin flavors later in the fall. Apples are light and crisp and bake well.
I always like to use granola in crisp topping recipes in place of oats, and for apple crisp I used left over cinnamon raisin granola with the raisins pulled out. Pumpkin pie spice or cranberry orange would also be good choices for the crisp topping.
