Apple Crisp

about 6 to 8 servings

1 cup rolled oats (not quick cooking)
¹/³ cup unbleached, all-purpose flour
²/³ cup packed light brown sugar
¼ teaspoon fine sea salt
¼ teaspoon ground cinnamon
Pinch ground ginger
6 tablespoons unsalted butter, cold and
cubed
Filling:
2 pounds apples (5 to 6 medium),
peeled, cored, and cut to fit the feed
tube
1 tablespoon fresh lemon juice
¹/³ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon pure vanilla extract
Pinch fine sea salt

Nutritional information per serving (based on 8 servings):
Calories 375 (28% from fat) • carb. 66g • pro. 3g • fat 12g • sat. fat 7g • chol. 30mg • sod. 122mg • calc. 12mg • fiber 4g

1. Preheat oven to 375°F with rack in the middle position.
2. Put all of the topping ingredients except for the butter in the small work bowl. Pulse to combine,
about 4 to 6 pulses. Add the butter and pulse until butter is in small pieces, about 5 to 6 pulses.
Remove bowl and reserve.
3. Insert the medium slicing disc into the large bowl. Slice the apples on High and then put into a 9-inch
square baking pan. Sprinkle the lemon juice evenly over the apples and then add the remaining
ingredients. Gently toss to evenly coat the apples.
4. Cover the apple mixture with the reserved prepared topping. Transfer pan to the preheated oven and
cook until filling is bubbling and the top is browned and crispy, about 40 to 45 minutes.
5. Allow to cool for 5 minutes prior to serving.