I like this recipe because all I need to make it is 2 apples. I usually put 3 apples but in a pinch you could just add a few extra crackers and if you don't have any apples at all. I realize that a lot of you live in town and a trip to the grocery store isn't a big deal but where I live the grocery store is a 30 mile drive, so I only make it once every two weeks to get groceries and keeping enough apples around to make a crisp on a regular basis is not practical. Apple Crisp 2 cups water 2 cups sugar 2 teaspoons cream of tartar 2 tablespoons butter 2 teaspoons cinnamon 2 apples chopped with the peel left on 3 tablespoons lemon juice - bottled is fine 42 Ritz crackers, coarsely broken In a sauce pan, combine first 6 ingredients. Over high heat bring mixture to a boil, simmer for 15 minutes. Remove form heat and add lemon juice and vanilla. Break crackers into casserole dish and pour syrup and apples over crackers, stir gently to distribute apples evenly. Cover and allow to sit at room temperature for 15 minutes or until syrup has thickened. While syrup is simmering put crisp topping together. 1 cups all-purpose flour 1/2 cup packed brown sugar 1/4 cup (1/2 stick) cold butter chopped 1/2 cup chopped pecans 1/2 cup old fashioned oats Place first three ingredients into the bowl of a food processor and pulse until mixture resembles course meal. Add pecans and oats and pulse two or three more times...just enough to mix ingredients. Crumble evenly over the pie filling. Bake 350* for 45 minutes.