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!!!

Apple Crisp

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.