Yesterday I mentioned that my mom and I worked in tandem to create an apple crisp for dessert on Christmas. We both compromised a little on our traditional method and I think our team work was a success, as I do believe that this was one of the best apple crisps every (although my dad pointed out that the best one is typically the one right in front of you, so I could be a little biased).

You see, I like to use mostly oats in my topping and she likes to use mostly flour. We came together and used about half oat flour and half pure rolled oats. The combination gave it a sense of pastry with the crunch and seeming-virtuousness of granola. I cut the pieces of apple a little smaller than my norm under her tutelege and I convinced her to season both the apples and the crumble topping. We both agreed to use toasted pecans in top instead of walnuts. What turned out was a dish that was tender and sweet without being overwhelming. It felt like it could be a really decadent breakfast item (and would be great with plain yogurt instead of the vanilla ice cream we ate it with). Check out our recipe after the jump.
Apple Crisp

2 pounds Granny Smith apples, peeled, cored and thinly sliced
3/4 cup oat flour (regular all-purpose works as well)
3/4 cup rolled oats
1 stick butter, softened
1 cup toasted and chopped pecans
1 cup sugar, divided in half
1/4 teaspoon salt
zest of one lemon
juice of half a lemon
cinnamon, nutmeg, allspice and ground clove

Preheat oven to 350 degrees.

Put the sliced apples into a bowl and mix with half the sugar, salt, the lemon zest and juice and some of the spices (we never measure spices, so I can't give you exacts. Go liberally and taste, adjusting as you go to your preference). Let sit for a moment so the juices start to come together.

In another bowl, cut flour and butter together. Add oats and flour and work until the butter is pea-sized and everything is well incorporated. Add a sprinkling of cinnamon and some nutmeg (freshly grated is preferable). Mix nuts into the topping.

Pour apples into a baking dish (my mother always greases her baking dish, but I never do) and scrape out all that juice. Carefully spread the topping out over the top and bake for 30-45 minutes. Check after 20 minutes to see how the nuts are doing. If they are getting too dark, lay a sheet of foil over the crisp to protect the nuts. You can tell it's done if the apples are really tender and the topping has taken on a nice, golden brown appearance.

For best results, serve with ice cream.