I've been making this apple crisp for years, and it never gets old. There's something so satisfying about peeling apples on a crisp fall afternoon, knowing that in an hour your kitchen will smell like cinnamon and butter. This kosher version uses margarine instead of butter, which means you can serve it after a meat meal without worrying about mixing dairy. Apple crisp is one of those desserts that feels fancy but really isn't complicated at all. The key is getting the right balance between tart and sweet apples. I usually go with a mix of Granny Smith and Honeycrisp, but you can use whatever looks good at the market. Just don't use all sweet apples or you'll end up with something that tastes more like apple sauce than crisp. The oat topping is where this recipe really shines. I add a bit of brown sugar for that molasses depth and plenty of cinnamon. The oats get golden and crunchy on top while staying slightly chewy underneath. Make sure to cut your margarine into small pieces and work it in with your fingers until you get those nice clumps. That's what creates the crispy texture we're after. This dessert works perfectly for Shabbat dinner or any time you want something homey and comforting. Serve it warm with a scoop of pareve vanilla ice cream if you're feeling indulgent. It also keeps well for a few days covered at room temperature, though it's definitely best the day you make it.