What a great fall dessert. The citrus in this apple crisp adds a fresh flavor.
5 pounds McIntosh apples
Grated zest of 1 orange
Grated zest of 1 lemon
2 TBS freshly squeezed orange juice
2 TBS freshly squeezed lemon juice
1/2 cup sugar
2 tsp ground cinnamon
1 tsp ground nutmeg
1 1/2 cups flour
3/4 cup sugar
3/4 cup light brown sugar, packed
1/2 tsp kosher salt
1 cup oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced
Preheat the oven to 350. Butter a 4 quart baking dish.
Peel, core and cut the apples into large wedges. Combine the apples with the zests, juices, sugar and spices. Pour into the dish.
To make the topping, combine the flour, sugars, salt, oatmeal and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
Place the crisp on a sheet pan and bake for one hour until the top is brown and the apples are bubbly. Serve warm.
Source: Barefoot Contessa Parties! - Ina Garten