Apple Pie Filling: Core, peel and slice apples. Place in boiling water for 1 minute. Drain, set aside and keep warm.
Syrup: In a saucepan, bring all ingredients to a boil, reduce heat and simmer until desired thickness (about 3-5 minutes).
Fill hot sterilized quart jars alternating apples and syrup until it is almost full (within a 1/2-inch from the top). Run a knife down the side to remove air bubbles. Place lids over jars and seal, process for 25 minutes in a hot water bath. Yields 1 quart
Apple Crisp: Preheat oven to 375 degrees. Lightly grease an 8x8-inch pan. Pour the apple pie filling into the prepared pan.
Topping: In a medium bowl, combine all ingredients, mix well and sprinkle over filling. Bake for 20-30 minutes until golden.