Sunny Apple Crisp
From Boistfort Valley Farm
6 tablespoons cold unsalted butter, cut into pieces
1/2 cup packed light-brown sugar
1/2 cup all-purpose flour
1/2 cup rolled oats
1 teaspoon ground cinnamon
1/8 tsp nutmeg
1/2 cup chopped walnuts
4 Gingergold apples, peeled, cored and cut into 1/2-inch dice
1 tablespoon fresh lemon juice
Preheat the oven to 350°F. Butter an 8-inch square baking dish.
For topping, combine the butter, sugar, flour, oats and cinnamon in a bowl. Work together with fingertips until mixture resembles coarse meal. Toss in nuts; set aside.Toss the apples with lemon juice and spoon into the baking dish. Sprinkle topping evenly over the apples. Bake in center of the oven for 45 minutes or until the crisp is bubbly and the apples are tender. Let cool slightly.