Oaty Apple Crisp

Having stocked my mom up with apples (and dropping our dogs off with her prior to skipping town for a night) to make apple butter, she had this lovely creation waiting for us on our return. 



Needless to say, I cook like my mother: in mass quantity and with lots of love.  We left in food coma.

 

Innards

3 lbs. (approximately 6) medium baking apples, such as MacIntosh

1 lemon or orange, zested and juiced

1/2 cup sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

 

Crisp

3/4 cup flour

3/4 cup rolled oats

1/2 cup brown sugar

1/2 cup melted butter

1/8 teaspoon salt

 

Preheat oven to 350 degrees.  Butter a 9 x 13 pan (or 9x9 pan if you want more apples to crisp) for a thinner dessert with a 50/50 ratio apples/crisp.

 

Core, peel and slice (1/2-3/4" slices) apples and toss with zest, juice, sugar & spices. Add apple mix to baking dish and set aside.

 

Combine flour, oats, sugar & salt in a medium mixing bowl. Add melted butter and stir until crumbly in appearance.  Top apple mix with crisp. 

 

Bake for 45-60 minutes depending on what size pan you used.  Your crisp is done with the juice has thickened, the apples are tender, and the oatmeal topping is a golden brown.

 

Serve with ice cream or fresh whipped cream.