Recipe: Rustic Apple Crisp (using oats, whole wheat flour, and almonds)

RUSTIC APPLE CRISP

FOR THE CINNAMON TOPPING:
2 1/4 cups quick-cooking oatmeal
3/4 cup whole-wheat flour
1 cup dark brown sugar, packed
1/2 cup almonds, sliced and coarsely chopped
1 tablespoon cinnamon
1 1/2 sticks (6 ounces) butter, cubed
FOR THE APPLE FILLING:
18 medium-size baking apples, peeled, cored and sliced
1 cup packed light brown sugar
1 teaspoon cinnamon
1 stick (4 ounces) butter, cubed
1/2 cup raisins
1/2 cup golden raisins
1/2 teaspoon salt
Lemon juice, to taste

TO MAKE TOPPING:
In a large bowl, place all ingredients except butter and toss together to combine. Cut butter into the mixture with a fork or pastry blender until the mixture resembles coarse meal.

Line a baking sheet with tin foil or parchment paper. Spread topping mixture onto sheet.

Bake at 325 degrees F for 15 to 20 minutes or until golden brown. Allow topping to cool and set aside.

TO MAKE FILLING:
Place apples in a wide-bottomed nonreactive pot or saucepan. Over low heat, sweat (a technique that allows the apples to soften by cooking slowly in their own juice) the apples 5 to 10 minutes.

Once softened, add sugar, cinnamon and butter. Stir to coat the apples and continue cooking 5 minutes until apples are tender.

Remove pan from heat and toss in raisins and salt. Add lemon juice. Place apple mixture into buttered nonreactive 9-by-13-inch baking dish and sprinkle with topping.

Bake at 375 degrees 15 minutes or until thoroughly heated.

Makes 20 (2 1/2-ounce) servings
Adapted from source: The Culinary Institute of America's Baking and Pastry, Mastering the Art and Craft