Cooks' note:
Crisp can be baked 4 hours ahead and kept, covered, at room temperature. Reheat in a preheat 350°F oven until warm.
Recipe information
Yield
Makes 8 servings
Ingredients
1 1/2 cups all-purpose flour
1 1/8 cups old-fashioned oats
1 1/8 cups packed light brown sugar
1 1/2 cup walnuts (5 ounces), toasted , cooled, and finely chopped
1 1/2 teaspoons cinnamon
3/4 teaspoons salt
1 1/2 sticks (3/4 cup) unsalted butter, cut into 1/2-inch cubes and softened
4 1/2 pounds sweet-tart apples such as Gala
3 tablespoons fresh lemon juice
4 1/2 tablespoons granulated sugar, or to taste
2 tablespoons all-purpose flour
Accompaniment:
whipped cream or vanilla ice cream
Preparation
Step 1
Put oven rack in middle position and preheat oven to 375°F. Butter a 12- by 9- by 2-inch glass or ceramic baking dish (3 to 3 1/2 quarts.
Step 2
Stir together flour, oats, brown sugar, walnuts, cinnamon, and salt in a bowl, then blend in butter with your fingertips until mixture forms small clumps.
Step 3
Peel and core apples and cut into 1/4-inch-thick wedges, then toss with lemon juice, granulated sugar, and flour in a large bowl. Transfer to baking dish, spreading evenly.
Step 4
Crumble oat topping evenly over apple mixture and bake until topping is golden and apples are tender, about 45 minutes. Cool slightly and serve warm.
