Harvest Apple Crisp

Feel free to mix and match your apple varieties for this recipe.

Fruit:

1⁄4 c granulated sugar (less if apple varieties are very sweet)
2 T arrowroot or cornstarch, all-purpose flour works if you don’t have either
1⁄2 t vanilla
2 t lemon juice
1⁄2 t ground cinnamon
1⁄4 t ground nutmeg
1⁄4 t kosher salt
6-8 apples, depending on size, about 21⁄2 lbs, Granny Smith or Fuji are good choices

Topping:

1⁄2 c all-purpose flour
2 T granulated sugar
1⁄4 c brown sugar
1⁄4 t cinnamon
1⁄2 t baking powder
1⁄4 t kosher salt
6 T unsalted butter, cut into small cubes
1⁄4 c oats
1 c chopped walnuts or pecans

Preheat the oven to 350 and butter a shallow baking dish, a 9”x14”x2” oval baking dish, or a 10” cast iron skillet.

In a bowl, stir together sugar, arrowroot, vanilla, lemon juice, spices, and salt. Peel apples if you wish (I don’t if they’re organic). Core apples and cut into quarters then slice quarters crosswise into 1⁄2” thick chunks. Add apples to the sugar mixture, toss well, and pour into the baking dish or skillet.

Whisk flour, sugars, cinnamon, baking powder and salt together in a bowl. Use a pastry blender or two forks to cut butter into flour until mixture resembles chunky sand. Add oats adn nuts. Mix with hands to form crumbles.

Crumble the topping mixture over the fruit.

Bake for 45-55 minutes, until topping is golden and apples are bubbling.

Serve warm or at room temperature, with whipped cream or vanilla ice cream.