Makes 1 (8-inch) pan
Michelle Vernier, pastry chef at Wildwood, makes this version of
crisp using apples plucked from her own tree.
Base
5 medium-sized baking apples, peeled and sliced 1/4 inch thick
1/2 teaspoon lemon juice
1/4 cup granulated sugar
1 tablespoon all-purpose flour
2 dashes ground cinnamon
Topping
3/4 cup butter (1 1/2 sticks), cut into tablespoons
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 cup old-fashioned oatmeal, uncooked
To make base: Toss apples with lemon juice, sugar, flour and
cinnamon. Arrange slices in an 8-inch square baking dish.
To make topping: Preheat oven to 350 degrees.
In a food processor pulse butter, granulated sugar, brown sugar,
flour and salt until crumbly and there are no visible chunks of
butter remaining. Toss in oatmeal by hand. Sprinkle the topping over
sliced apples.
Bake for about 1 hour, or until juices are bubbling thickly.
Adapted from Michelle Vernier, Wildwood Restaurant
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