Los Rios Apple Crisp
rec.food.recipes/Joel Schwarz/2001
Adapted from Sunset

6-8 cups peeled, cored and thinly sliced tart apples
1/2 cup granulated sugar
1/2 cup tart dried cherries
3/4 cup plus 2 Tbsp all-purpose flour
1 tsp cinnamon
1 cup rolled oats
3/4 cup brown sugar
1/4 cup butter or margarine
3/4 cup chopped pecans (almonds)

Preheat oven to 350.

In 9-inch square baking dish or round pie plate mix apples and dried cherries with granulated sugar, 2 tablespoons flour and cinnamon.

In a bowl combine rolled oats, brown sugar, 3/4 cup flour and butter cut into 1/2-inch chunks. Rub with fingers until butter pieces are absorbed. Stir in nuts gently and sprinkle topping over apples.

Bake in oven until apples are tender when pierced and topping is browned, 45 minutes to an hour. Cover topping with tin foil if it browns too quickly. Serve slightly warm or cool with optional scoop of vanilla ice cream.