Apples are another traditional Rosh Hashanah food. This apple crisp recipe comes from about.com.
I used McIntosh apples instead of Granny Smith and liked the results. McIntosh are tart enough to balance the sugar in this recipe. I also substituted a few tablespoons of brown sugar for some of the white sugar mixed in with the apples and in the topping. The recipe made more than one pie plate could hold, so I made another mini-crisp in a bowl. The quantity of filling depends on the size of the apples – I used four large and three very small apples, so five large apples would probably be plenty instead of the 7-8 the recipe calls for. This can be made a day ahead of time.