Apple Crisp
Source: Mark Bittman, the Minimalist
Yield: 6 to 8 servings

6 cups peeled, cored, sliced apples or ripe pears, 2 to 3 pounds
1/2 teaspoon cinnamon, or more to taste
1/2 cup plus 2 tablespoons sugar
5 tablespoons butter, plus more for greasing the pan
3/4 cup oats
1/2 cup walnuts or pecans.

Preheat the oven to 375 degrees. Toss the fruit with half the cinnamon and 2 tablespoons of the sugar, and spread it in a lightly buttered 8-inch square or 9-inch round baking pan. Combine the remaining cinnamon and sugar in the container of a food processor with the oats and nuts; pulse a few times, just until the ingredients are combined (you do not want to puree the oats). To mix the ingredients by hand, soften the butter slightly, toss together the dry ingredients, then work in the butter with your fingertips, a pastry blender, or a fork. Spread the topping over the apples and bake about 40 minutes, until the topping is browned and the apples are tender. Serve hot, warm, or at room temperature.