This is a pretty forgiving recipe - you can tinker with it quite a lot and still have a delicious product! It will also fill your home with marvelous smells. It looks complicated written out, but it really didn't take me very long to throw together.
Apple Crisp(based on Ina's recipe; her product on the right)
Filling:
4 lbs of apples, approx. 7-10 (Ina suggests McIntosh or Macoun but I use Granny Smith)zest of 1 orange
zest of 1 lemon
2 tbsp orange juice
2 tbsp lemon juice
3 tbsp flour
½ cup granulated sugar
1 tsp cinnamon (I consider this optional, since I hate cinnamon.)
1 tsp ground nutmeg (I grated from a whole nutmeg - much more flavor. Whole nutmegs last forever so they're a good pantry item.)
Topping:
1 cup flour
½ cup granulated sugar
½ cup light brown sugar, packed
½ tsp kosher salt
1 cup oatmeal (the old-fashioned kind, NOT the quick cook)
1 stick of butter, cold, diced
Preheat the oven to 350°.
Peel, core, and cut the apples into large chunks. Combine the apples with the rest of the filling ingredients - the zests, juices, (3 tbsp) flour, sugar and spices. Pour into a large baking dish. If the apples come close to the top of the dish, bake with the dish on a cookie sheet so you don't have to clean your oven of any juices that bubble out!
Topping: Combine the (1 cup) flour, sugars, salt and oatmeal. Either 1) cut in the cold butter with a pastry cutter if you have it, or a knife and fork if you don't or 2) mix on low speed in an electric mixer with the paddle attachment. The butter should be the size of peas. Scatter evenly over the apples.
Bake for 1 hour until the top is brown and the juices are bubbling around the edges. Serve warm. (I like room temp leftovers straight out of the baking dish too.) Good with ice-cream.
Variations: I made myself a tag-along one with some frozen peaches and leftover cranberries from Thanksgiving (resilient little suckers!) mixed in with the apples. Would also be good with half apples / half pears, with raspberries, blueberries, etc.
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