Recipe information
Yield
serves 8
Ingredients
6 large apples (about 2 1/2 pounds), peeled, cored, and thinly sliced
1/4 cup water
Juice of 1 lemon
2 cups rolled oats
2 cups all-purpose flour
2 cups packed brown sugar
2 tablespoons cinnamon
1 1/4 cups (2 1/2 sticks) melted butter
Preparation
Preheat the oven to 350 degrees. Combine the apples, water, and lemon juice in an 8 x 8-inch baking pan. In a bowl, combine the oats, flour, sugar, and cinnamon. Pour in the butter and stir to make a crumbly mixture. Spread the topping in an even layer over the apples and bake for 45 to 55 minutes, or until the topping is crisp and browned.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
