For the fruit
10-12 crisp apples such as Granny Smith
juice of 1 lemon
2 tablespoons sugar
1 tablespoon flour
For the topping
2 sticks butter (1 cup)
2 cups old fashioned rolled oats, uncooked
2 cups brown sugar
2½ cups all purpose flour
1/3 cup dark molasses
- Preheat the oven to 350° F.
- To prepare the fruit, core and slice the apples. I prefer to leave the skins on, but you can peel them if you prefer.
- In a large, round casserole or a similar sized baking dish, toss the apple slices with the lemon juice to prevent discoloration. Then toss with the sugar and flour.
- To make the topping, melt the butter over medium heat in a heavy, large saucepan. When the butter is melted, reduce the heat to a simmer and add the oats, brown sugar, flour, and molasses. Stir to combine with the melted butter until the mixture becomes a sticky dough.
- Turn the dough out on the apples and with a small spatula or your hands, spread the topping over the fruit. Be careful, the mixture will be hot to the touch. Be sure and bring the topping to the sides of the baking dish to seal in the juices.
Bake until browned and bubbly on top, about 50 inutes. Serve warm.
Lou Jane Temple is a working chef and author of nine culinary mysteries(St. Martin's and Berkley) and one cookbook (Stewart, Tabori & Chang).