In Kennebec Valley kitchens, cool-weather baking often begins with the familiar scent of apples and cinnamon.

This apple crisp recipe turns six medium apples into a comforting dessert for six with about 15 minutes of prep.

Maine-grown apples are a welcome choice when available, but any good baking apples will work.

Heat the oven to 350°F and butter an 8-inch square baking dish.

Peel and core the apples, then cut them into slices about ¼ inch thick.

In a bowl, toss the slices with 2 tablespoons brown sugar, 1 tablespoon lemon juice and 1 teaspoon ground cinnamon.

Spread the seasoned apples evenly in the prepared dish.

For the topping, combine ¾ cup old-fashioned rolled oats with ½ cup all-purpose flour.

Add ½ cup packed brown sugar, ½ teaspoon ground cinnamon and ¼ teaspoon salt.

Work in 6 tablespoons cold, cubed butter with your fingertips or a pastry cutter until coarse crumbs form.

Keep the butter cold so the topping bakes into a crumbly layer rather than melting into the fruit.

Scatter the oat mixture evenly over the apples, reaching into the corners.

Bake for 40 to 50 minutes, until the top is golden and the filling bubbles.

Check that the apples yield easily when pierced with a fork.

If the topping browns too quickly, cover the dish loosely with foil while the apples finish softening.

Let the crisp stand for 10 minutes before serving.

That short rest gives the juices time to settle and makes each spoonful easier to serve.

Cortland apples tend to hold their shape, while McIntosh apples soften into the filling.

Using both gives this oat apple crisp a pleasant mix of tender pieces and softer fruit.

A scoop of vanilla ice cream is optional, though its cool creaminess plays beautifully against the warm cinnamon apple crisp.