Greetings. This recipe makes two pans of apple crisp., which works well if you need to carry a dessert to a pot luck and keep one to enjoy at home, too. Although the pan size I use is 12” x 8” – which is a bit of an odd size – I think that 9” square pans would work out just fine, if you’re careful not to overfill them.

Apple Crisp

For 2  9”x9”  or 2  12”x8” baking pans

Apples:

5 lbs large apples, such as Cortlands

½ cup sugar

juice of ½ large lemon

½ teaspoon cinnamon

Topping: 

2 cups oats    1½ cups brown sugar, packed

½ cup flour

½ cup almond flour

2 teaspoons cinnamon  1½ teaspoons nutmeg  ¼ teaspoon salt

1½ (12 tablespoons) sticks cold butter

Preheat oven to 425 degrees F.

Peel, core, and cut apples into approximately ¾-inch chunks.

In a very large bowl, combine apples with sugar, lemon juice, and 

cinnamon. Set aside.

In a food processor, combine oats, brown sugar, flour, almond flour, 

cinnamon, nutmeg, and salt. Cut butter into ¼-inch pieces. Add to 

food processor, and pulse into oat mixture, about 8-10 pulses. Mixture 

should remain a bit chunky.

Add 1 cup of oat mixture to apples and stir carefully to combine.

Divide apples between the 2 baking pans.

Top with remaining oat mixture.

Place pans in hot oven, immediately reducing oven temperature

to 350 degrees F.

Bake for 45 – 60 minutes, until apples are bubbling.

Serve warm or cold.