Slices of apple baked with sweet topping make mouths and little boys happy

Apple Crisp is one of those desserts that is always good but I rarely think to make it. Sure you have to peel and cut the apples, but it's really easy to make it ahead of time and make the crumbly sweet topping ahead - but separate, then when you start dinner, pop that baby in the oven and by the time you are ready, it's ready. Plop a scoop of vanilla ice cream on top - so good. The ice cream melts into warm appley filling - so good. SO GOOD!
I had an expert assistant making this apple crisp. Nicholas loves being in the kitchen watching me cook, always willing to help where he can. He also tries to help where he shouldn't but I'm glad he enjoys spending time with me learning to cook. He loves to eat too - he really enjoyed this, me too!

Apple Crisp
8 cups cored and peeled sliced apples
2 tablespoons fresh lemon juice (juice from about 1 lemon)
1 teaspoon ground cinnamon, divided
3/4 cup packed brown sugar, divided
6 tablespoons butter, softened
1/2 teaspoon ground ginger
3/4 cup rolled oats
1/2 cup all-purpose flour
Preheat oven to 375-degrees F. Butter a 2 1/2 quart (approximately) baking dish.
In a bowl, toss sliced apples with lemon juice, 1/2 teaspoon cinnamon and 2 tablespoons of sugar. Spread in buttered baking dish.
Using a fork or fingers, mash/press together remaining ingredients until combined well. Crumble evenly over sliced apples.
Bake 35-45 minutes until apples are tender and top is golden.
Serve warm. This dessert is delicious served warm with a scoop of vanilla ice cream or fresh whipped cream.