Apple Week: Apple Crisp

We always made apple crisp growing up because our tiny apple tree would drop pails and pails of apples in September. It's simple, yet delicious and it has the potential to use up lots of apples. It's only shortcoming is that it doesn't keep well (which is a problem here at school in our two person residence), so I started making ramekin-sized portions, which are just enough to enjoy while still warm, crunchy and right out of the oven. This also means the apple to topping ratio is tipped toward the sweeter side. Click to read the recipe after the jump.
Ingredients:
2 tablespoons butter, softened
3 tablespoons brown sugar
4 tablespoons rolled oats
2 tablespoons flour
2 large apples
cinnamon
lemon juice

1. Preheat over to 350° F.
2.Thoroughly mix butter and sugar in a small bowl. Mix in oatmeal and flour.
3. Peel apples and cut into slices 1/8"-1/4" thick Divide apple slices and place in 2 ramekins (these are 3 oz. ramekins - a little over 3 inches in diameter). Sprinkle with a small amount of lemon juice to prevent browning. Sprinkle cinnamon on top to taste.
4 Divide topping mix in two and spread over top of apples.
5. Bake for 15-20 minutes until topping is crisp and golden brown.
6. Let cool before serving.
Serves 2