I was looking for a make-ahead recipe a while back, but didn't want to make the usual loaf cake or muffins which freeze very well. I only needed the dessert to be frozen about a week, and this recipe turned out to be a perfect dessert for this occasion. If you do want to freeze this crisp, prepare the crisp through adding the topping to the apples. Wrap the entire dish with plastic wrap and freeze. When you want to bake the crisp, remove it from the freeze and place directly into your pre-heated oven. Just add a little bit of baking time and you are all set. You can use a variety of apples for this recipe. Ina Garten, the genius behind this, suggests McIntosh or Macoun apples, but I've had success with all sort of run of the mill, grocery store varieties.
