A Bushel of Fun...and Apples

WOW, last post was my 100th post! I didn't realize it until I switched to Beta! Thanks for all of you who have joined in and have commented! It's really an encouragement to me and makes me want to keep trying new things. Now on to the recipe!
Okay, so I didn't really have a bushel of apples, but I did have a Sunday School fellowship last night and the girls were responsible for desserts. Normally I would just make a cookie or cake, but this time I decided to make an apple crisp. This recipe is from the Quaker Oats site. When I pulled it out of the oven, I was in LOVE with the smell. It was so cinnamony and just like a fall dessert should smell! It taste just as good, although I think it was just a tad too sweet. The recipe below is with the changes that I made. I think next time, I might decrease the sugar in both the topping and the filling. If you want a good smell in your house and a dessert that's not so bad for you, it's made from fruit isn't it, try this one out! With the apples in this recipe, it is my entry for Sweetnick's ARF-Five-A-Day Tuesday. Check out all the other recipes and pick one out to try for yourself.

Autumn Apple Crisp
4 cups peeled, cored and thinly sliced baking apples (I used 2 small gala apples and 2 large Granny Smith. As you can tell, I didn't peel them. To core, but in quarters then cut out the core on a slant. This is super easy to do)
2 T lemon juice
1/4 cup granulated sugar (I used Splenda)
1 tablespoon cornstarch
1 teaspoon vanilla
1 teaspoon ground cinnamon, divided
1/2 cup firmly packed brown sugar
1/4 cup all-purpose flour
4 tablespoons (1/2 stick) margarine
1/2 cup Quaker® Oats (quick or old fashioned, uncooked)

Heat oven to 400°F. Lightly grease 2-quart baking dish.
In large bowl, combine apples and lemon juice. Stir in granulated sugar, cornstarch, vanilla and 1/2 teaspoon cinnamon; toss to coat. Spoon mixture into baking dish.
In medium bowl, combine brown sugar, flour and remaining cinnamon; mix well. Cut in margarine with pastry blender or two knives until mixture resembles coarse crumbs; stir in oats. Sprinkle over apple mixture.
Bake 25 to 30 minutes or until topping is golden brown and apples are tender. Serve warm or at room temperature.