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      Title: Michelle Vernier's Apple Crisp
 Categories: Fruit, Pies
      Yield: 6 servings
 
           Base:
      5 md Baking apples, peeled and
           - sliced 1/2 inch thick
    1/2 ts Lemon juice
    1/2 c  Granulated sugar
      1 tb All-purpose flour
      2 ds Ground cinnamon
           Topping:
    2/3 c  Butter, cut into
           - tablespoons
    1/2 c  Granulated sugar
    1/2 c  Firmly packed brown sugar
    1/2 c  All-purpose flour
    1/2 ts Salt
    1/2 c  Old-fashioned oatmeal,
           - uncooked
 
  Michelle Vernier, pastry chef at Wildwood, makes this version of
  crisp using apples plucked from her own tree.
  
  To make base: Toss apples with lemon juice, sugar, flour and
  cinnamon. Arrange slices in an 8-inch square baking dish.
  
  To make topping: Preheat oven to 350 degrees F.
  
  In a food processor pulse butter, granulated sugar, brown sugar,
  flour and salt until crumbly and there are no visible chunks of
  butter remaining. Toss in oatmeal by hand. Sprinkle the topping over
  sliced apples.
  
  Bake for about 1 hour, or until juices are bubbling thickly.
  
  Adapted from Michelle Vernier, Wildwood Restaurant
  
  The Oregonian

  From: Slashfood.Com
 
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