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This recipe is from a dear friend of mine. She's a foodie so trust her. This is much less sweet as the last 
apple crisp I posted. This one is my mom's new favorite apple crisp. And I'll be making it today for Thanksgiving tomorrow.
Apple Crisp
by Liz Smith
6 large apples, peeled, cored and thinly sliced
1/4 cup white sugar
1 tsp. ground cinnamon
3/4 cup brown sugar, packed
1/2 cup flour
1 stick butter
1 1/2 cup old fashioned rolled oats
Place sliced apples in mixing bowl, stir in white sugar and cinnamon and mix well. Arrange into 9" round or square baking dish. Combine brown sugar and flour; cut butter into mixture with a pastry blender. Stir in rolled oats. Spoon mixture over apples, pressing down lightly. Bake at 350 for 35 minutes. Enjoy with vanilla ice cream or whipped cream!
I got this recipe on foodblogsearch.com it is a very fun site to search. It as adapted from Cook's Illustrated which always makes me happy. These waffles are light and delicious. I can't get enough of them these days.
2 cups flour
2 Tbsp cornmeal
1/2 tsp salt
1/2 tsp baking soda
2 eggs separated
2 cups buttermilk
4 Tbsp butter, melted and cooled
Nonstick cooking spray
Start preheating your waffle iron. In a mixing bowl, whisk together the flour, cornmeal, salt, and baking soda. In another mixing bowl, whisk the egg yolk with buttermilk and melted butter until combined.
Clean your whisk and beat the egg white to soft peaks.
Fold in the liquid ingredients into the dry ingredients, the batter will be quite thick. Then add the egg whites and gently fold them into the batter.
Spray your waffle iron with some nonstick spray and spread the batter onto the iron. Cook until the waffles are golden brown, about 2 - 5 minutes depending on your machine instructions.
For freezer toaster waffles, leave the waffles golden and slightly underdone. They can be frozen then popped into the toaster for a quick breakfast.
