The Chocolate Gourmand

Apple Crisp
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Preheat oven to 350°F

5 pounds Granny Smith apples (about 6)
zest of 1/2 orange
zest of 2 Meyer lemons
2 tablespoons orange juice
2 tablespoons lemon juice
1/2 cup sugar
2 teaspoon cinnamon
1 teaspoon ground nutmeg

1 1/2 cups all purpose flour
3/4 cup sugar
3/4 cup dark brown sugar
1/2 teaspoon salt
1 cup old fashioned oatmeal (not quick cook)
1 cup chilled unsalted butter, cubed

Generously butter a casserole dish. Combine zests, sugar and juices of filling into mixing bowl. Peel and slice apples into wedges and place in mixing bowl. Fold juices over wedges to prevent browning.

For topping, combine dry ingredients in electric mixer and mix. Add the butter and continue mixing at low speed until mixture is crumbly and butter is pea sized. Evenly distribute topping over apples. Place the casserole dish on a cookie sheet or jellyroll pan and place in the oven. Bake for approximately 1 hour or until the topping has browned. Serve warm with ice cream, but it also is great cold.