This apple crisp had pecans in the recipe, but I subbed oats for them because 1) we were having company and so many people don't like nuts (or are allergic), and 2) I love oats in fruit crisps and really wanted some in there. I cut the recipe in half, but I shouldn't have- I'll include the full recipe below. :)
adapted from Ezra Pound Cake
3 pounds tart apples
1 tablespoon plus 1 teaspoon lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup (2 sticks) unsalted butter
2 1/4 cup all-purpose flour
1 1/2 cups sugar
1/4 teaspoon salt
1 cup chopped pecans OR old-fashioned oats
ice cream, for serving
1. Preheat oven to 400 degrees F.
2. Peel, core, and slice the apples into 1/4-inch wedges, and place them in an ungreased 9x13 inch pan. Toss apple slices with the lemon juice. (To slice apples- I used my apple slicer kitchen tool; then cut each slice in half length-wise so they were thin enough.) In a small bowl, combine the sugar and spices, and sprinkle over the apples.
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