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Ingredients
- INGREDIENTS FOR THE TOPPING
- 1/ 3 cup old-fashioned rolled oats
- ½ cup whole-wheat pastry flour
- ¼ cup sliced almonds
- 2 tablespoons toasted wheat germ
- ¼ cup packed dark brown sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1/ 8 teaspoon salt
- 1 tablespoon cold unsalted butter, cut into pieces
- 2 tablespoons canola oil
- 1 to 2 tablespoons cold water
- INGREDIENTS FOR THE FILLING
- 3 large Rome or Empire apples (about 1½ pounds)
- 3 medium Golden Delicious apples (about 1 pound)
- 3 medium Granny Smith apples (about 1 pound)
- ¼ cup fresh lemon juice
- 3 tablespoons pure maple syrup
- 2 tablespoons whole wheat pastry flour
Instructions
- Preheat the oven to 375°F.
- To make the topping, place the oats, flour, almonds, wheat germ, brown sugar, cinnamon,
nutmeg, and salt in a food processor and process until well combined. Add the butter and oil
and pulse until lumps form. Add the water 1 tablespoon at a time until the dough just holds
together when you press it between your fingers. Transfer to a bowl and using your fingers,
press the dough to create several pea-size lumps for texture. Chill until ready to use. - To make the filling, leaving the peels on, core and cut the apples into ¼-inch-thick wedges.
Toss the wedges with the lemon juice and maple syrup until well coated. Sprinkle with the
flour and toss until well combined. Spoon the apple mixture into a 3- to 3½-quart shallow
baking dish and sprinkle the dough evenly over the top. - Bake in the middle of the oven until bubbling, the apples are tender, and the topping is
golden brown, 45 to 50 minutes.
