THAT'S THE WAY THE APPLE CRUMBLES

If an apple a day is suppose to be good for you, than the bushel we bought last weekend should do me wonders.

But a girl can only eat so many apples-

So I made an apple crisp. I'm not sure what I love more- the sweet cinnamon apples or crunchy, oaty topping (probably the topping).

 So much easier to make than pie (no crust) this homey dessert can be ready for guest with a dollop of fresh Calvados infused whipped cream. Enjoy!

Old Fashioned Apple Crisp

Ingredients

nocoupons

• 5 pounds McIntosh or Macoun apples
• Grated zest of 1 lemon
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

For the topping:

nocoupons

• 1 1/2 cups flour
• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 1/2 teaspoon kosher salt
• 1 cup oatmeal
• 1/2 pound cold unsalted butter, diced

Directions

Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish.

Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.

To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.

Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.