Apple Crisp

Makes about 6 to 8 servings

Topping:
1     cup rolled oats (not quick cooking)
⅓    cup unbleached, all-purpose flour
⅔    cup packed light brown sugar
¼    teaspoon kosher salt
¼    teaspoon ground cinnamon
       pinch ground ginger
6     tablespoons unsalted butter, cold and cubed
Filling:
5      to 6 medium apples (about 2 pounds), peeled,
        cored and cut into 1-inch pieces
1      tablespoon fresh lemon juice
⅓     cup granulated sugar
1      teaspoon ground cinnamon
½     teaspoon pure vanilla extract
        pinch kosher salt

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

1. Preheat oven with rack in the middle position to 375°F.
2. Put all of the topping ingredients, except for the butter,
in the work bowl. Pulse on Chop to combine, about 4 to 6
pulses. Add the butter and pulse on Chop until butter is in
small pieces, about 5 to 6 pulses. Reserve.
3. Put the apples in a 9x9-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 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.