This recipe is for what may be the best apple crisp I’ve ever made and/or eaten. (Sorry Mom!) I made it the Monday before Thanksgiving, with apples from the farmer’s market, intending to take it to Covenant Group the next night. Instead I didn’t feel well, didn’t go, and ended up having a whole 9×13 pan of apple crisp to eat up! That’s a lot of apple crisp! So Nik and I ate some on the plane on our way to Oregon, I gave some away and there’s still a bunch in the freezer waiting for some night when I start craving this. It’s good fresh but I think it’s better the next day. The citrus with the apples is really fabulous. Anyway, make this and ENJOY!!!
5 pounds of apples, cored, peeled, and sliced (basically enough to fill a 9×13 pan) – I like to use multiple apple varieties because adds texture and flavor. I, however, also have the luxury of a farmer’s market and an apple farmer who I can buy at least 10 (probably more) different kinds of apples from.
Grated zest of 1 orange
Grated zest of 1 lemon
2 T freshly squeezed orange juice
2 T freshly squeezed lemon juice
1/2 C granulated sugar
2 tsp cinnamon
1 tsp nutmeg
Mix all together and put in a 9×13 buttered pan.
For the topping:
1 1/2 C flour
3/4 C granulated sugar
3/4 C brown sugar, packed
1/2 tsp kosher salt
1 C oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced
cinnamon and nutmeg (if you want it in the topping too – I like to add it even though the recipe doesn’t call for it.)
Mix until the topping is combined and crumbly. Spread topping evenly over the apples.
Bake in a 350 oven until the top is brown and the apples are boiling, around an hour. Let sit for a little bit before serving.