Apple Crisp With Toasted Oat Topping
|Old fashioned rolled oats||1⁄2 Cup (8 tbs)|
|Butter||1 1⁄2 Tablespoon, melted|
|Packed dark brown sugar||1⁄4 Cup (4 tbs)|
|Frozen unsweetened apple juice concentrate||1⁄3 Cup (5.33 tbs), thawed|
|Tart green cooking apples||2 Pound (5 Large Size, Such As Granny Smith / Greening)|
|All purpose flour||1 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Freshly grated nutmeg||1⁄4 Teaspoon|
1. Adjust a shelf to the top third of the oven and preheat to 450°.
2. Coarsely chop the oats on a board. Place in a medium bowl and stir in the melted butter, brown sugar, 1 tablespoon of the apple juice and the salt.
3. Pare and core the apples (I pare them, quarter, then cut out cores from each portion); cut into 1/2-inch slices. Put the apple slices in a 12-by-8-inch shallow baking dish. Add the flour, cinnamon and nutmeg; toss to coat the apples. Pour in the remaining apple juice concentrate and toss again. Crumble the topping evenly over all. Bake until hot and bubbly, golden brown and crisp on the top, 20 to 25 minutes. Let stand for 10 minutes. Serve hot or warm. If you make it ahead of time and allow the dessert to cool completely, reheat it in a 325° oven for 15 minutes before serving.