One of the great things about Santa Barbara is that we have Santa Ynez just 40 minutes away.
 It feels like a thousand miles away with vineyards out one window. And rolling hills dotted with grazing cows out the other. So peaceful.
Last weekend we took a little family trip to Seein’ Spots Farm in Santa Ynez.

We visited with the rescued farm animals there and picked our own apples. If you haven’t seen a miniature donkey before, you really need to. So adorable.

The apples that were not devoured on the drive home were turned into a wholesome and delicious dessert. Or snack. Or breakfast. Most recipes call for peeled apples, but I leave the peels on. It’s quicker and the peels are loaded with vitamins. I think it ads a nice texture anyway.
Apple Crisp 
Serves 8
6 cups chopped apples 
1/3 cup maple syrup
1 T lemon juice
1 tsp. lemon juice
1 tsp. vanilla extract
1/2 tsp. organic cinnamon
1/4 tsp ground nutmeg
1 cup rolled oats
3/4 cup brown sugar
1/3 cup flour
1 tsp. ground cinnamon
1 tsp. salt
4 T (1/2 stick) butter, melted
Preheat oven to 375 degrees F. Lightly oil 8 ramekins, jars, or an 8″ square baking dish. 
In a large bowl toss the apples with the syrup, lemon juice, vanilla, cinnamon and nutmeg. Spread into baking dish(s). 
Mix the oats, brown sugar, flour, cinnamon, and salt together. Add melted butter and stir until combined. Sprinkle over fruit. 
Bake for 35 minutes or until bubbling and fruit is tender. Check half-way through baking. If topping is browning too quickly, cover with foil. 
Serve with ice cream or whipped cream for a more decadent dessert. Yum!