Apple Crisp Recipe

This time of the year, in the heart of the U.S. Midwest, a visit or two to the apple orchard is always in order.  My grandparents operated a wonderful peach and apple orchard in southern Illinois (Berthold Orchard) so I grew up with strong opinions about varietals.  My favorite apple is the Jonathon and this has never changed.  I use either Jonathons or Granny Smiths for this recipe, because they have the perfect texture and tartness.  I leave the skin on because this is where the good stuff is and I think it adds flavor & a little "al dente" to the dish.  My family likes things a little light on the cinnamon but you can safely double the amount of cinnamon in this recipe if you think you'd like a heavier cinnamon taste.  Jonathons are the perfect eating apple so be sure to pop a slice into your mouth while you're baking.  Drink some orchard apple cider for the full effect.