- ¾ cup all-purpose flour, spooned and leveled
- ¼ cup packed light brown sugar
- ½ teaspoons salt
- ½ cup granulated sugar
- 2 tablespoons granulated sugar, for topping
- 8 teaspoons (one stick) unsalted butter, cold, cut into small cubes
- 1 cup old-fashioned rolled oats, not quick cooking
- 3 pounds apples such as Empire, Gala, or Braeburn, peeled, cored, and cut into ½ inch chunks
- 2 tablespoons fresh lemon juice
- ½ teaspoon ground cinnamon
- Preheat oven to 375°
- In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar.
- Cut the 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 in squeeze mixture until large, moist clumps form. Transfer to freezer to chill until you prepare apples.
- In another large bowl, toss apples with lemon juice, cinnamon, and remaining ½ cup granulated sugar.
- Transfer to a shallow 2 quart baking dish, and sprinkle with topping mixture.
- Place baking dish on a random baking sheet, and bake until golden and bubbling, 55 to 65 minutes.
Let cool 10 minutes before serving