So, of course, I had to make one. Let's be reasonable here. It's what a good friend would do. The topic also led me to wax poetic about the joys of an apple peeler/corer/slicer. Seriously, it's a gem of a gadget. But, you can absolutely peel and cut them to your heart's content.
1/2 cup granulated sugar
juice of 1 lemon
1 cup rolled oats*
1 cup brown sugar
1/2 cup Pamela's GF Flour**
1/2 tsp nutmeg
1 tsp good quality cinnamon (seriously, splurge on some vietnamese one day)
1/2 C Earth Balance (or butter)
*note: some oats can be cross contaminated with gluten. If you are sensitive, definitely buy a designated Gluten Free rolled oat from a manufacturer like Bob's Red Mill
**all purpose flour for wheat-eaters
Peel and slice your apples. The thinner you go, the better they cook. Try to be even in your slicing.
I only cook with granny smith, personally (some apples are for saucing, some are for eating, some are for baking, grannies are for baking). Lay them out in a 9x13 (or dump 'em in and call it good).
Juice the lemon and pour over the top of your apples.
Sprinkle with 1/2 cup granulated sugar.
In another bowl, mix the oats, brown sugar, flour, nutmeg, and cinnamon.
Add the margarine/butter and mix quickly by hand or with a pastry cutter. You will want a crumb texture where you can no longer see the white of the flour and no longer see the pats of butter.
You can also do this in a cuisinart, on pulse.
Sprinkle the crumb mixture on top.
Smells like fall.
Bake in a 375° oven for about a half hour, depending on how your apples were cut.
When it looks like this, it's finished. See those toasty oats and crispy crumbly bits? Yep. We're there.
Apples are soft, but not mushy. Crisp is crispy. Corners are... wait... we need a better look:
Oh yeah. That's the stuff.
This counts as dinner, right?