Prep: 15mins. Bake: 45mins. Serves: 6 – 8
For the topping:
- 1 cup of Flour
- ¾ cup of Oats
- ½ cup of Unsalted Butter very cold and cut into small dices
- ½ tsp Baking Powder
- 1/3 cup of Brown Sugar
- 1 tsp of Cinnamon
- ¼ tsp of Salt
For the filling:
- 3kg of McIntosh (Red) or Granny Smith (Green) Apples, peeled, cored and cut into big chunks (7 or 8 apples)
- Zest and juice of half of a small Lemon
- Zest and juice of 1 Orange
- 2 Tbsp of Flour
- 1 tsp of ground Cinnamon
- ½ cup of Granulated Sugar
- Preheat your oven to 220 degree C.
- In a large bowl, add all of the filling ingredients and mix together until all of the apples are coated.
- Place the filling in a large casserole dish and set aside.
- In the same large bowl, mix all of the topping ingredients except for the butter. Add the butter and using your index finger and you thumb pinch the butter with the flour until it’s all incorporated.
- Scatter the topping all over the top of the apples and place the casserole dish on top of a baking sheet, bake for about 45 minutes or until golden brown and crispy. Let it cool for 30 minutes before serving. Enjoy!
- Serve warm with a scoop of Vanilla ice cream.
- I used an equal mix of both McIntosh (Red) and Granny Smith (Green) Apples.
- To prevent apple chunks from browning add the juice of half a lemon immediately once peeled and cut.
- Using cold butter leads to a flakier crust. Another reason for using cold butter is that you are not creating a batter and do not want the butter to blend in with the flour and make everything too tough.