Apple Crisp

Ingredients:

5 pounds apples, I used a half and half mix of McIntosh and Honeycrisp and it was the perfect balance
Grated zest of 1 orange
Grated zest of 1 lemon
2 tbsp fresh squeezed orange juice
2 tbsp fresh squeezed lemon juice
1/2 cup granulated sugar
2 tsp ground cinnamon
1 tsp ground nutmeg

For the topping:
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1/2 tsp kosher salt
1 cup oatmeal
1/2 pound cold unsalted butter, diced

Method:

Preheat the oven to 350 degrees. Butter a 9×13 baking dish (or 2 8×8 pans like I did!)

Peel, core, and cut the apples into large wedges. I peeled the apples and then used a handy apple slicer tool to make quick work of this. 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 with vanilla ice cream and caramel sauce if you’re really feeling sassy.