Apple crisp may be one of the simplest pleasures that you can whip up year round.  Sort of like a crustless apple pie with a crumble topping, as delicious (if not better), requiring less work and making your kitchen as fragrant.   !The secret is to picking the right kind of apple (s) to use that will yield the perfect sweet-tart balance and wont break up or get mealy when baked. Most supermarkets (or farmer markets ) offer an array of varieties to choose from.  Choose apples that are firm, with no bruises or soft spots.   !Some of my favorite apples for baking are Jonagold, Honeycrisp, Pink Lady, Braeburn, Fuji and Cortland.  For this recipe, I am using a mixture of Gala (naturally sweet and keeps its shape throughout baking) and Golden Delicious (perfectly sweet and tart though won't stay as firm).  Don't limit yourself to one variety.  It's nice to try new kinds or combining them together making a balance of sweet-tart flavor and a great texture.