Autumn
Apple Crisp
Subtitle

4 pounds seasonal apples (mix the varieties!), sliced, skin on, approximately equal sizes
2 tablespoons apple cider vinegar
sugar, to taste
1 ½ cups Nash's hard red wheat flour
1 ½ cups old-fashioned rolled oats
1 ¼ cups brown sugar
1 ½ teaspoons cinnamon
¾ teaspoon salt
¾ cup unsalted butter, melted and cooled


Preheat oven to 325°. Toss the apples with the vinegar and sugar and spread on the bottom of a 9x13 baking dish.

Combine all of the topping ingredients and mix with your fingertips until it forms small balls.

Crumble over the apples and bake for about 1 hour or until the apples are soft.

Serve with crème fraiche if desired.

Note: If you are making this early in the season and the apples are more juicy, add a small amount of tapioca flour to the sliced apples and mix (this will thicken the crisp, much as cornstarch does in other applications).
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