Apple Crisp

This recipe is modified from Apple Crisp - Joy of Baking.com to produce more topping, which is the only part K is interested in eating. I keep telling her it wouldn't be apple crisp without the apples.

Ingredients

Filling

• 6 medium Granny Smith apples, peeled and sliced into 1 inch pieces
• 3 Tbsp sugar
• Juice of 1/2 lemon, about 2 Tbsp

Topping

• 2/3 cup all purpose flour
• 1/3 cup white sugar
• 1/3 cup light brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg (optional)
• 1/8 tsp salt
• 2/3 cup old-fashioned rolled oats (don't use quick cooking kind)
• 1/4 cup chopped pecans or walnuts, or substitute 1/4 cup more rolled oats
• 1/2 cup (1 stick) cold butter

Instructions

• Preheat oven to 375°F. Butter or spray an 8 or 9 inch baking pan with cooking spray. You can also make 8 ramekins.
• In a food processor, blend all the topping ingredients until the mixture is crumbly and there are no more big chunks of butter visible. You can do this by hand or with a pastry blender.
• In a large bowl, toss the apple pieces with the lemon juice and sugar until they are mixed well. Transfer apples to the prepared baking dish. Spread the topping over the apples.
• Bake for 30 to 40 minutes (20-25 minutes for individual ramekins) until filling is bubbly and the topping is golden brown. Remove and cool on a rack for at least 30 minutes before serving. Store cooled apple crisp covered in the refrigerator.