Old-fashioned Apple Crisp

From the Barefoot Contessa

5 pounds McIntosh or Macoun apples
Zest of 1 orange
Zest of 1 lemon
2 Tbs fresh orange juice
2 Tbs fresh lemon juice
1/2 cup sugar
2 tsp cinnamon
1 tsp ground nutmeg

Topping
1 1/2 cups flour
3/4 cup sugar
3/4 cup brown sugar packed
1/2 tsp kosher salt
1 cup oatmeal
1/2 pound cold unsalted butter diced

Preheat oven 350.  butter 9x14 oval baking dish.

Peel, core and cut apples into large wedges.  Combine the apples with the zests, juices, sugar and spices.  Pour into the dish.

To make the topping combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of a mixer .  Mix on low speed until the mixture is crumbly and the butter is th size of peas.  Scatter evenly over the apples.

Place the crisp on a sheet pan and bake 1 hour until the top is brown and the apples are buble.  Serve warm with ice cream or whip cream.