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1
Preheat the oven to 350 degrees F.
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2
Butter a 9 by 13 by 2-inch baking dish.
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3
Zest the orange and the lemon and squeeze the juices from both.
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4
Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
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5
To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas.
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6
Scatter evenly over the apples and cut the 4 table spoons of butter into slices. Place the slices all over the top of the topping. If you skip this step, you may find that you have dry spots in the topping.
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7
Place the crisp in its baking dish on a sheet pan to catch anything that may spill over and bake for 1 hour until the top is brown and the apples are bubbly.
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8
Allow to rest for 15 minutes before serving.
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9
COOKS NOTES: This can be made the day before. To store, let cool to room temperature, lightly place a paper towel on top of the crisp to absorb condensation. Cover tightly with foil, plastic wrap, or a lid. To reheat, place leftovers in the oven at 350 degrees for 15 minutes. Or, microwave single servings for 30-40 seconds at a time until warmed through.
