5cupsapples, such as Honey Crisp, Empires, Granny Smith, peeled, cored and sliced
2tablespoonslemon juice
1⁄2cupgranulated sugar
3⁄4cupbrown sugar
1tablespoonunbleached all-purpose flour
1teaspoonground cinnamon
1⁄4teaspoonground ginger
1⁄8teaspoonnutmeg, grated
1teaspoonvanilla extract
1cuprolled oats
3⁄4cupunbleached all-purpose flour
1cupbrown sugar
1⁄4teaspoonbaking powder
1⁄4teaspoonbaking soda
1⁄8teaspoonsea salt, ground
1⁄2cupunsalted butter, melted
DIRECTIONS
Preheat oven to 350ºF. In a large mixing bowl, add sliced apples and pour over lemon juice; stir to coat. Add sugars, flour, cinnamon, ginger, nutmeg and vanilla extract; stir well to coat the apples. Transfer to a pie plate with the juice and set aside.
In a another bowl, combine oats, flour, brown sugar, baking powder, baking soda and sea salt; stir. Add melted butter and mix until the mixture is crumbly. Spoon evenly the crumble mixture on the filling and transfer to the preheated oven. Bake for 50 to 55 minutes or until top is nice, crispy and golden. Cool off for 15 minutes before serving with vanilla ice cream.
