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1
First, make topping by combining flour, oats, brown sugar and spice in a small bowl; drizzle melted butter over and then toss mixture together with a fork.
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2
Set aside.
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3
I am a big fan of the pumpkin-pie spice sold by Penzeys, which contains cinnamon, allspice, nutmeg, ginger, mace and cloves, but you can use any spicing you wish for this--traditional would be to use only cinnamon.
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4
If your apples are at all tart, you may want to increase the brown sugar in the topping, as well as increase the white sugar mixed in with the apples; it's your call.
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5
As for the apples to use, I make this dessert a lot in the autumn when I always have lots of fresh macintosh apples around; it's also very good when made with northern spys.
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6
When topping is made and set aside, preheat oven to 375F and get out an 8-inch square baking pan.
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7
Peel, core and slice apples to get your 8 cups and place those directly in the baking pan.
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8
Sprinkle white sugar and juices over, and toss well.
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9
Sprinkle topping over entire surface of apples.
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10
Bake in preheated oven for approximately 40 minutes, or until bubbly and the apples are tender (poke with a fork).
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11
Let cool for a bit before eating; it's good warm or cool.
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12
I serve it warm, with vanilla ice cream.
