Filling:

5 pounds McIntosh apples, peeled, cored, and sliced

¼ c. packed brown sugar

¼ c. granulated sugar

2 T. ground cinnamon

1 T. ground nutmeg

3 T. freshly squeezed lemon juice

Topping:

1 ½ c. flour

¾ c. packed brown sugar

¾ c. granulated sugar

½ t. salt

½ t. ground cinnamon

1 c. rolled oats (not instant)

½ c. chopped walnuts (optional)

Preheat the oven to 350 degrees.  Butter a 9 x 13 x 2-inch baking dish.  Combine the ingredients for the filling; pour into the baking dish, distributing evenly. 

To make the topping, combine the flour, sugars, salt, cinnamon, oats, and walnuts.  Rub the butter into the dry mix with your fingertips until the mixture is crumbly and there are clumps the size of peas throughout.  Scatter evenly over the filling.

Bake for about 1 hour, or until the top is golden brown and the filling is bubbly.  Serve warm.  You may want to bake with the dish on a sheet pan to avoid a mess if it bubbles over a bit. 

Serves 8-10.        

Mindi Swanson is the Higganum Village Market Masterand long-time food enthusiast. She has been expanding her extensive collection of cookbooks and culinary-appreciative husbands for over 20 years. The Purple Artichoke Catering Company is her one-woman show, specializing in cocktail parties and informal gatherings. She lives in Higganum with her three children/sous-chefs, and their dog, Noodle/disposer-of-kitchen-experiments-gone-wrong.