Oat and Brown Sugar Apple Crisp

Ingredients

• 3 pounds apples, mixed Granny Smith and Braeburn (about 7)
• 1/3 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon fresh lemon juice
• 1 cup old-fashioned rolled oats
• 3/4 cup all-purpose flour
• 3/4 cup packed dark brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into cubes
• 1/2 cup chopped pecans

Before you cook

• Peel, core, and slice the apples about a half inch thick.
• Cut the butter into small cubes and keep it cold.
• Butter a 9-by-13-inch baking dish.

Steps

1. Heat the oven to 375 degrees Fahrenheit.
2. Toss the apple slices with the granulated sugar, the two tablespoons of flour, the cinnamon, salt, and lemon juice.
3. Spread the apples in the buttered dish in an even layer.
4. Stir the oats, three-quarter cup of flour, brown sugar, cinnamon, ginger, and salt together in a bowl.
5. Add the cold butter and squeeze it into the dry mixture with your fingers until it forms clumps the size of hazelnuts.
6. Stir in the chopped pecans.
7. Scatter the topping over the apples in loose clusters, leaving some gaps for steam.
8. Bake for 45 to 55 minutes, until the topping is browned and crisp and the juices bubble up around the edges.
9. Let the crisp rest for 15 minutes.
10. Spoon it out warm with a scoop of vanilla ice cream.