Apple Crisp II
Apple crisp II is a simple oat-topped apple dessert that needs only one bowl and one pan. The topping is built on rolled oats rather than a rubbed-in pastry, so it bakes up chewy and crumbly with a brown sugar and cinnamon sweetness. A spoonful of lemon juice keeps the apples tasting bright under all that richness. It serves eight, and the method takes very little skill.
Instructions
Heat the oven to 375 °F (190 °C). Spread the sliced apples in an even layer in a shallow 9-inch (23 cm) pan.
Sprinkle the lemon juice over the apples so the slices are lightly coated.
In a bowl, stir together the flour, brown sugar, rolled oats, salt and cinnamon. Pour in the melted margarine or butter and mix until the mixture looks crumbly.
Scatter the crumbly topping evenly over the apples, covering them to the edges of the pan.
Bake for 30 minutes, until the topping is set and the apples underneath have softened.
Make it personal.
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