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Apple Crisp

Topping:
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 cup panko
1/2 cup sugar
3/4 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup butter, chilled and cut into small pieces

Filling:
3-4 lbs apples, ( a mix of granny smith, johnathons, or pipins), peeled and cut into 1/3" slices (keep apples in a bowl covered with water and the juice of 1 lemon until needed for the recipe, otherwise the apples will oxidize and start turning brown.)
1/2 cup brown sugar
juice from 1/2 of a lemon
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/4 tsp cayenne

Preheat oven to 350 degrees. Butter a 9" glass or ceramic pie dish.

To a mixing bowl, add the first 7 ingredients for the topping. Stir thoroughly. Add the small pieces of chilled butter to the seasoned oat and flour mixture. Using your fingers, a pastry cutter, or a mixer/processor work the butter into the oat mixture until the larges crumbs are about the size of a pea. (Using a mixer or processor will make quick work of this part but I really enjoy doing it with my hands.) Once the butter has been incorporated, place the topping back in the fridge to chill until ready to use. This step can be prepared several hours in advance.

Drain the apples from the lemon water. Added the drained apples and all of the other ingredients for the filling into a large bowl. Toss to evenly combine all ingredients.

Pour the filling into butter pie dish. Evenly distribute the chilled topping over the filling. Place the crisp into the middle of a preheated 350 degree oven with a sheet pan underneath to catch any juices that may dribble out. Bake at 350 for about 1 hour, or until the topping is golden brown and the apples are tender when pierced with a knife or fork. Remove the crisp from the oven and place on a rack to cool for at least 20 minutes before serving. Serve with vanilla ice cream and enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Quick and Delicious: Homemade Apple Crisp
http://www.whatwereeating.com/recipes/quick-and-delicious-homemade-apple-crisp/