Ingredients:

  • 6 cups (approx 1.2 kg) Granny Smith or Honeycrisp apples, peeled and sliced
  • 1/2 cup (100g) packed light brown sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15g) cornstarch
  • 1 cup (90g) old-fashioned rolled oats
  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 1/2 tsp (3g) salt

Instructions:

  1. Peel, core, and slice the apples into 1/4 inch thick wedges.
  2. In a large bowl, toss the apples with lemon juice, 1/2 cup brown sugar, cinnamon, and cornstarch until evenly coated. Pour the mixture into a 9x9 inch baking dish, spreading them evenly.
  3. In a separate bowl, combine the oats, flour, 1 cup brown sugar, and salt.
  4. Add the chilled, cubed butter to the oat mixture. Using a pastry cutter or fingertips, work the butter into the dry ingredients until coarse crumbs with pea-sized lumps form.
  5. Sprinkle the topping evenly over the apples in the baking dish.
  6. Bake in a preheated oven at 375°F (190°C) for 40 to 45 minutes until the topping is deep golden brown and juices bubble around the edges.
  7. Remove from oven and let cool for 10 minutes to allow the juices to set.