Peg Harvey-Sweeney

Filling:

• 6 large Granny Smith apples
• 1 t. pure organic vanilla extract
• Juice and grated peel of one organic lemon
• Grated peel of one organic orange (optional)

Topping:

• 3/4 c. rolled oats
• 1/2 c. light brown sugar
• 1/2 t. ground cinnamon
• 1 stick (1/2 c.) unsalted butter
• 1/2 c. flour
• 1/2 c. sliced almonds
• 1/4 t. salt

1. Preheat oven to 375°. Peel, core and thinly slice the apples. As you do, toss them in a 3-quart baking dish with the lemon juice, the grated citrus peels and the vanilla.

2. Combine the oats, flour, brown sugar, almonds, cinnamon and salt in a separate bowl. Melt the butter over low heat and stir into the topping. Spoon the mixture over the fruit.

3. Bake 40-45 minutes, or until the topping is crisp and browned. Serve warm with vanilla ice cream or real whipped cream. Do not refrigerate. Serves 8.