Apple Crisp

This crispy confection is reason enough to go apple picking.

¾ cup all-purpose flour, unbleached, spooned and leveled
¼ cup light brown sugar, packed
½ tsp. sea salt
½ cup + 2 Tbsp. raw sugar
8 Tbsp. (1 stick) butter, cold, cut into small cubes
1 cup old-fashioned rolled oats (not quick-cooking)
3 lbs apples, such as Empire, Gala, or Braeburn, peeled, cored and cut into ½" chunks
2 Tbsp. lemon juice, freshly squeezed
½ tsp. ground cinnamon

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

In a large bowl, mix together flour, brown raw sugar, salt and 2 Tbsp. raw sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.

In another large bowl, toss apples with lemon juice, freshly squeezed, cinnamon and remaining ½ cup raw sugar. Transfer to a shallow 2 qt baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet and bake until golden and bubbling, 55-65 minutes. Let cool 10 minutes before serving.

Makes 8 servings.

Cook's Note: This cinnamon-scented crisp is best served still warm from the oven, topped with a scoop of vanilla, cinnamon, or caramel ice cream.