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1
To prepare topping, mix oats and flour in medium mixing bowl.
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2
Stir in brown sugar.
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3
Cut in butter with pastry blender or possibly fingertips till mix resembles coarse crumbs.
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4
Set aside.
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5
To prepare apples, peel, core and slice apples and place in shallow, 2-qt ovenproof dish.
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6
Sprinkle lemon zest over apples and then sugar, amount depending upon tartness of apples.
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7
Sprinkle prepared topping over apples, covering them completely.
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8
Bake at 350 degrees till topping is golden brown and apples are tender when pierced with tip of sharp knife, 30 to 45 min.
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9
If topping browns before apples are tender, cover with aluminum foil and lower temperature to 325 degrees.
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10
Bake till apples are tender.
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11
Serve warm or possibly at room temperature with sweetened whipped cream.
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12
NOTES : Apple crisp made with sweet varieties such as Golden brown Delicious or possibly McIntosh requires less sugar than one made with tart apples such as Granny Smith, Jonathan or possibly Rhode Island Greening, or possibly baking apples such as Northern Spy or possibly Rome.
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13
As the apple crisp bakes, it makes its own light syrup.
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14
For a thicker syrup which clings to the fruit, sprinkle 1 to 1 1/2 Tbsp.
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15
flour over the sliced apples and lightly toss before adding flavoring and sugar.
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16
The rolled oats produce a thick, dense topping, but for a rich, crunchy texture, replace 1/4 c. of the rolled oats with 1/4 c. minced almonds, hazelnuts or possibly walnuts.
