Serves 4 to 6
2 to 2-1/2 lb apples (about 6), peeled, cored and cut into thin wedges
2 T sugar
1/2 t ground cinnamon
1 T butter
For crumb topping
1/2 C flour
1/2 C oatmeal (regular or quick)
1 C brown sugar
1/2 t ground cinnamon
1/8 t freshly ground nutmeg
Pinch of ground cloves (optional)
8 T butter, melted
1/2 C coarsely chopped nuts, preferably walnuts or pecans
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1. In a bowl, toss the apples with the 2 T sugar and 1/2 t cinnamon.
2. Preheat the oven to 375 degrees. Grease an 8- or 9-inch-square baking pan well. Arrange the apple mixture evenly in the pan.
3. In the same bowl, combine the flour, oats, brown sugar, cinnamon, nutmeg and cloves. Blend well.
4. Stir in the melted butter and chopped nuts, until the mixture resembles coarse meal.
5. Sprinkle the topping evenly over the apples. (May be made ahead to this point, but, to prevent browning, the apples should be tossed with some lemon juice before the sugar and cinnamon.)
6. bake for about 40 minutes, until the apples are tender and topping has browned. (Add 10 minutes if crisp was prepared ahead and refrigerated.)
Variations: To the apples you might add raisins or currants or chopped dried fruit (perhaps plumped in brandy, rum or whisky). Freshly ground black pepper is interesting with the apples, especially if you have no cinnamon. Instead of putting nuts in the topping, you can put them in the apples. Use half apples, half pears. Add a couple tablespoons of cocoa to the crumb topping; use a pinch of allspice in addition to the other spices or instead of cloves.
