Apple Crisp Filling


5 to 6 tart apples (Granny Smith) peeled, cored and cut into three-fourth inch thick slices. (If you use sweet apples you can add a tsp. of lemon juice to cut down on sweetness).

2 T granulated sugar

2 T lightly packed brown sugar

1 tsp. cinnamon

one fourth tsp. nutmeg

2 T unsalted butter, melted


three fourth cup plus 2 T all-purpose flour

one fourth cup plus 2 T old-fashioned oatmeal

one fourth cup plus 3 T granulated sugar

one fourth cup plus 3 T lightly packed brown sugar

12 T unsalted butter, cut into small pieces and slightly softened


Preheat oven to 375. In a large bowl, toss apple slices with both sugars and the spices. Let sit for 20 minutes or until the apples release some juice and the sugar is moist.

Meanwhile, combine flour, oatmeal, and both sugars for the topping in a bowl and mix well with your fingertips, crumbling any lumps. Add the butter and work the mixture gently until it resembles coarse crumbs. Cover and refrigerate until ready to use. Transfer the apples with their juices to a one-quart casserole. Pour the melted butter over the apples. Sprinkle the topping evenly over them. Bake for 30 to 40 minutes, until the topping is golden brown and the filling is bubbling. Serve warm. Serves 4 to 6.