Hey Dawn, I never use oats - just flour, brown sugar, cinnamon, butter... Here's my favorite recipe
DEEP DISH APPLE CRISP
(Note: Original recipe uses 6 Tbsp butter, less cinnamon, and includes the chopped almonds).
INGREDIENTS:
3 lbs. of apples (around 6 large) - golden delicious, mcintosh, granny smith, etc. or a combination (I use golden delicious, mcintosh, Jonagold, etc - last time I just used Jonagold)
Juice of 1 lemon
1 Tbsp cornstarch
1/2 cup sugar (add 2 extra Tbsp or so if using mostly Granny Smith)
1 Tbsp cinnamon, divided (or to taste)
pinch of nutmeg (optional)
1 cup flour
1/2 cup dark brown sugar
Pinch of salt
5 - 6 Tbsp cold, unsalted butter, cubed (I use 5 Tbsp)
1/4 cup chopped almonds (optional) (I usually omit this)
DIRECTIONS:
Preheat oven to 400 degrees. (375 degrees for dark pans).
Peel and core apples. Slice thin.
Toss with lemon juice.
Mix cornstarch, white sugar, half the cinnamon (1 1/2 tsp), and nutmeg (optional).
Add to apples and toss.
Arrange in a 1 1/2 quart casserole dish (8 x 8 baking pan).
Mix flour, brown sugar, remaining cinnamon (1 1/2 tsp), salt, and butter. Cut in butter until crumbly.
Combine with almonds (optional) and sprinkle mixture over apples.
Bake until browned and bubbly, about 45-50 minutes.
Optional: If using extremely tart apples, can sprinkle apple crisp with confectioner's sugar after removing from oven, if it needs more sweetness.
Adapted from Lauren
