Adapted from The Barefoot Contessa by Once Upon A Plate
- 5 pounds McIntosh, Macoun or a mix of your favorite baking apples
- Grated zest of 1 orange
- Grated zest of 1 lemon
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
For the topping:
- 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
Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish, or any size individual baking dishes you like. In a large bowl mix the sugar, spices, zests and juices. Set aside. After you’ve peeled and cored the apples, cut them into large wedges and place them into the bowl with the sugar mixture. Toss well to coat the apples evenly. Pour into the prepared dish (or dishes.)
In the bowl of an electric mixer combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer. With the paddle attachment mix on low speed until mixture is crumbly and butter is about the size of peas. Sprinkle evenly over the apples (if you aren’t making the full recipe reserve the remainder of the topping and freeze for the next time you make fruit crisp.) Place the crisp(s) on a sheet pan and bake for 1 hour* until the top is brown and the apples are bubbly.
* Reduce baking time if making individual portions: the top will be brown and bubbling around the edges. With the tip of a sharp knife, test to see that the apples are tender.
Serve warm, it’s delicious with a scoop of vanilla ice cream or vanilla frozen yogurt. Makes 10 servings. Enjoy!