Slice enough apples to fill two rectangular casserole dishes about half way, about 15-20 apples. Into each casserole dish sprinkle 1/2 cup of sugar and a teaspoon of cinnamon. Toss apples with cinnamon and sugar.

In a medium sized bowl, mix:

2 sticks (1 cup) butter, very soft
1 cup flour
2 cups quick oats
2 cups brown or white sugar
1 T. cinnamon
1 t. cloves, optional (I omit the cloves)
1 t. salt

Soften 2 sticks of butter in a small bowl in the microwave for 20 seconds or so. For easy stirring, butter should be half melted but not totally liquid. Pour soft butter over the dry ingredients and mix with a spoon or your hands until dry ingredients are starting to clump together and butter is dispersed. Divide the crumb topping between the two casserole dishes, sprinkling it evenly over all the apples.

Cover one dish tightly and freeze until you want to use it. Bake other crisp for 35-40 minutes at 375 degrees, until topping is light to medium brown. Cool, and serve with cool whip or ice cream if you like.

Yields 2 apple crisps, one to cook and serve and one to freeze for later.