The Last Bite: Apple Crisp from the Edible Maine Kitchen
Makes 4 individual baking dishes or 1 medium baking dish
4 Cortland or Granny Smith apples
⅔ cup sugar, divided
2 teaspoons cinnamon
1 teaspoon vanilla extract
¾ cup flour
⅓ cup brown sugar
½ cup oats
1 teaspoon salt
1 stick COLD butter (diced)
Preheat oven to 350°. Core and chop apples (peeled or with skins) into ½-inch chunks then place into large nonreactive bowl. To the bowl add the zest of the lemon and half its juice, the zest of the orange and half its juice, half of the sugar, cinnamon, and vanilla. Mix everything together and place into the small baking dishes for individual servings or fill the medium baking dish.
For the topping, place the flour, remaining sugar, brown sugar, oats, and salt into a stand mixer. Mix on low to combine then add the diced butter and increase the speed a touch. Mix until the butter is about the size of small peas and the mixture looks a little bit like gravel.
Place the topping over the apples, place the baking dish or dishes onto a sheet pan in case they bubble over and put into the preheated oven for 45 minutes. Let cool for about 10 minutes before serving. You can top this hot fall treat with a scoop of vanilla ice cream.