Apple Crisp III
Apple crisp with an oat topping, rubbed together by hand in one bowl. The topping combines brown sugar, oats, flour, nutmeg and cinnamon with a quarter pound of butter, so it bakes into a crumbly, lightly caramelized lid over soft apples. A splash of lemon juice keeps the slices bright, and a little water in the pan makes some syrup underneath. Peeling the apples is traditional, but you can leave the skins on.
Instructions
Heat a conventional oven (not convection) to 350 °F (180 °C). Butter a baking pan.
Lay the sliced apples in the pan and sprinkle them with lemon juice, which adds flavor and keeps the slices from browning. Stir in the water and as much cinnamon as you like.
For the topping, put the butter, brown sugar, oats, flour, cinnamon, salt, and nutmeg in a bowl. Rub them together with your fingers until the mixture is crumbly and even.
Spread the topping over the apples. If you want extra texture, scatter a small handful of rolled oats over the top.
Bake for 30 to 45 minutes, until the apples are soft and the topping is crisp and browned.
Serve with ice cream or whipped cream.
Make it personal.
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