Ingredients
Topping
- 1/2 cup all purpose flour
- 1/4 cup granulated white sugar
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fresh or ground nutmeg (optional)
- 1/8 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into pieces
- 1/3 cup old-fashioned rolled oats
- 1/3 cup chopped walnuts or pecans
Filling
- 6 cups Granny Smith Apples or other firm, tart-tasting apple (peeled, cored, and cut into 1 inch chunks)
- 1 cup fresh blackberries or raspberries (optional)
- Juice of 1/2 lemon
- 1 teaspoon lemon zest
- 3 tablespoons white granulated sugar
Instructions
- Preheat oven to 375 degrees F and place rack in the center of the oven. Butter or spray with a cooking spray, a 9 inch (23 cm) deep dish pie plate or an 8 x 8 x 2 inch baking dish.
- Topping: Place all the topping ingredients (flour, sugars, spices, butter, oats and nuts) in a food processor and process until the mixture is crumbly (looks like coarse meal) and there are no large pieces of butter visible. (This can also be done with two knives or your fingertips.) Set aside while you prepare the filling.
- Filling: Place the apple chunks in a large bowl, along with the berries (if using) and lemon zest. Toss with the lemon juice and sugar. Transfer to your prepared baking dish Spread the topping evenly over the apples.
- Bake for approximately 30-40 minutes or until bubbly and the topping is golden brown. (If you insert the tip of a sharp knife into a chunk of apple, it should be tender, not mushy.) Remove from oven and place on a wire rack to cool for about 30 minutes before serving.