Apple Crisp

Celebrate the Fourth of July with a grand finale, our delicious Apple Crisp. Serve it warm with a scoop of your favorite vanilla ice cream or enjoy as is, plain and simple. As the seasons change stir in cranberries and cinnamon. Now you have the perfect ending to a Thanksgiving feast.

Serves 12 to 16

Topping
In the bowl of an electric mixer, using a paddle attachment, mix to combine:

2 cups old-fashioned oatmeal
1 1/2 cups all-purpose flour
1 1/2 cups light brown sugar
1 cup sliced almonds
Pinch of salt

Add:

2 sticks (8 ounces) cold unsalted butter, cut into 1/2-inch cubes

Continue mixing until pea-size bits of topping form.

Chill the topping, in an airtight container, until ready to use.

Filling
Grease a 9-inch x 13-inch pan. Preheat the oven to 350 F. Have all ingredients at room temperature.

In a large bowl combine:

7 pounds sliced Granny Smith apples (about 14 medium size apples)
3/4 cup dried cranberries (optional)
1/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon (optional)
1 tablespoon lemon juice (optional)

Pour the fruit filling into the prepared pan. Spread the topping evenly over the filling. Bake for 1 hour to 1 hour and 15 minutes. Best served warm.