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1
Blend oats and sugar in a processor until oats are finely ground.
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2
Blend in flour and salt.
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3
Add butter and process using the on/off button, until mixture resembles coarse meal.
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4
Mix in ice water by the tablespoon, until mixture begins to clump together.
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5
Gather dough into ball, flatten into disk.
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6
Wrap in plastic; chill 1 hour.
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7
Keep chilled.
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8
Soften at room temperature before rolling.
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9
Preheat oven to 425 degrees F.
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10
Melt butter in a heavy 10 inch diameter cast iron skillet over medium heat.
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11
Gradually mix in both sugars; stir until sugars begin to dissolve and mixture starts to bubble, about 2 minutes.
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12
Mix in lemon peel.
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13
Remove from heat.
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14
Arrange apple wedges on their sides in a circle around the eges of the skillet, so they fit tightly.
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15
Place several apple wedges tightly together in center of skillet.
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16
Cut any remaining apple wedges into pieces, scatter over apple wedges, mounding slightly in center.
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17
Place skillet over medium heat and cook 3 minutes.
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18
Cover skillet and cook apples 5 minutes.
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19
Uncover skillet and cook until apple juices and sugars form syrup but apples are still firm to touch, about 10 minutes.
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20
Remove from heat.
