Along with pie, Tarte Tatin, baked apples and applesauce, this is my favourite apple dessert. I prefer using Northern Spys, available in late fall, but the addition of lemon juice to Honeycrisp, Cortland, McIntosh or Royal Gala apples can achieve the tartness crucial to contrast with the sweet topping. If using a sweeter apple, omit the granulated sugar. This can also be made with rhubarb, plums, peaches or, best of all, a mixture of fruit.
¾ cup all-purpose flour
¾ cup old-fashioned or quick-cooking (not instant) rolled oats
¾ cup packed brown sugar
¾ cup cold butter (1½ sticks), cut in small pieces
2 tbsp granulated sugar
½ tsp ground cinnamon
4 or 5 tart apples, cored, peeled, sliced
1 to 2 tbsp fresh lemon juice
Preheat oven to 375F.
In large bowl, combine flour, rolled oats and brown sugar. Add butter. Using wire pastry blender or two knives, cut it in until mixture resembles coarse crumbs. Rub between fingers until butter is soft and mixture begins to form small clumps.
In small bowl, combine granulated sugar and cinnamon.
Lightly butter a glass or ceramic baking dish. Arrange apple slices in dish. Sprinkle with lemon juice and sugar/cinnamon mixture. Spread evenly with the oat topping mixture. Bake 40 to 50 min. or until browned on top and apples are soft.
Makes about 6 servings.