Apple Crisp with Oatmeal Crumb Topping


5 to 6 tart apples, such as Granny Smith, peeled, cored, and cut into 3/4-inch-thick slices (if you use sweet apples instead, squeeze in approx. 1/2 t. of lemon juice to cut down the sweetness)
2 T. granulated sugar
2 T. lightly packed brown sugar
1 1/2 t. cinnamon
1/4 t. nutmeg
2 T. unsalted butter, melted

3/4 cup plus 2 T. all-purpose flour
1/4 cup plus 2 T. old-fashioned oatmeal
1/4 cup plus 3 T. granulated sugar
1/4 cup plus 3 T. lightly packed brown sugar
12 T. unsalted butter, cut into small pieces and slightly softened

Preheat oven to 375° F.

In a large bowl, toss apple slices with both sugars and the spices. Let sit for 20 minutes, or until the apples release some juice and the sugar is moist.

Meanwhile, combine flour, oatmeal, and both sugars for the topping in a bowl and mix well with your fingertips, crumbling any lumps. Add the butter and work the mixture gently until it resembles coarse crumbs. Cover and refrigerate until ready to use.

Transfer the apples, with their juices, to a 1 1/2 quart casserole. Pour the melted butter over the apples. Sprinkle the topping evenly over them.

Bake for 30 to 40 minutes, until the topping is golden brown and the filling is bubbling. Serve warm.

Serves 4 to 6

An American Place by Larry Forgione This recipe comes from the An American Place cookbook by Larry Forgione. It is slightly changed and reprinted here without permission from the publisher or Mr. Forgione or anyone with serious culinary skills. This cookbook has lots of yummy recipes and nearly all of them are easy and straight-forward. Except the one where you have to cook live lobsters. That one was too hard and scary for me.