Step by step

Method

4 steps

1. 1

   Heat the oven to 350°F. Peel and slice about 6 cups of apples (mix tart Granny Smith with a sweeter apple if you can). Toss them in a greased 8- or 9-inch baking dish with ⅓ cup sugar, 1 tablespoon lemon juice, 1 tablespoon flour or cornstarch, and 1 teaspoon cinnamon until every slice looks coated.

2. 2

   In a bowl, mix ¾ cup old-fashioned oats, ½ cup flour, ½ cup packed brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt. Cut in ½ cup cold cubed butter with a pastry blender or your fingertips until you get pea-to-almond-sized clumps that hold when you pinch them — that crumbly look is what you want.

3. 3

   Scatter the topping evenly over the apples so most fruit is covered. Bake 35–45 minutes until the topping is deep golden and the filling bubbles thickly around the edges. You should hear a soft simmer and smell caramelized apple.

4. 4

   Rest 10 minutes so the juices thicken a bit. Scoop warm into bowls with ice cream or cream. You want a crunchy oat topping over soft, saucy apples — not pale dry streusel or watery undercooked fruit.