maple apple crisp

baking has always been a challenge for me, because you can't fly by seat of your skirt: exact ratios are important. so i am including a recipe i made up, with measurements which i almost followed, which somehow turned out excellent.

maple apple crisp
preheat oven to 350.
in a mixing bowl, combine, for future use for topping:
half cup rolled oats, half cup flour, half cup turbinado, pinch of salt, pinch of nutmeg.
set aside.
grate an inch of ginger root. mix the bounty of that with a 3/4 cup of maple syrup--real maple syrup, nothing with corn or fructose or fillers in it.
set aside.
use an apple corer on six apples. throw the slices into whatever baking dish you have in which the apples will make a layer. then pour the ginger/syrup mix over the apples and toss.
set aside.
take the mixing bowl of blended dry topping ingredients and mix in a 1/4 cup of softened butter or shortening--i used healthy balance spread so that i could feed this to vegans, and also because it's already whipped softlike--it doesn't need to be completely blended in, just a choppy mix-up-together.
put the mixed topping ingredients on top of the coated apples.
cook--i mean bake, excuse me--about thirty minutes, or until the topping gets crispy.