Tender, juicy apples beneath a golden oat, butter and brown sugar topping. Cinnamon perfumes every spoonful while the contrast does the work: soft, gently tart fruit underneath and deeply toasted, crisp crumbs on top.
Preheat the oven to 180°C. Peel and core the apples, then slice them about 5 mm thick. Toss them in the baking dish with the lemon juice, one quarter of the brown sugar, one sixth of the flour, half the cinnamon, and half the salt, until lightly coated.
In a bowl combine the oats, remaining flour, remaining brown sugar, remaining cinnamon, and remaining
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Scatter the crisp topping over the apples without pressing it down and bake for 35 to 40 minutes, until the topping is deeply golden and crisp and thick fruit juices bubble around the edges. Let it stand for about 5 minutes before serving so the filling stops boiling. Serve warm, with soft apples and a topping that still crunches. And that's it—the dessert that makes a lot of noise for very little effort. 🍎
