We won’t discuss my RAGE BLACKOUT. How I allegedly live in a granola-crunching area of Brooklyn, where supermarkets don’t stock non-processed shortening on their shelves. In the dairy aisle, I scowled in disgust when I read the words (which were bolded!!!) PARTIALLY HYDROGENATED SOYBEAN OIL. A woman doesn’t put this in her pie much less in her body, so while I stood there fuming, stomping and spouting expletives in my head, I settled on making a triple-apple crisp for the family in Connecticut rather than my beloved triple-apple pie.
After an hour of searching (I’m very particular), I returned to any old mainstay, Martha Stewart. I love this crisp because it’s incredibly easy to bake, and it is unbelievably delicious. Clearly I had to sample the bubbling apples, whose spicy juices threatened to break the wall that was the oatmeal topping.
3/4 cup all-purpose flour (spooned and leveled)
1/4 cup packed light-brown sugar
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
8 tablespoons (1 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 1/2-inch chunks
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut 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 and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.