Sweet Baby Gray’s Apple Crisp

Gray was born on the first day of fall. The day started out cloudy then opened up to a full baby blue sky. We walked on the beach after dinner and, little did I know, seven minutes before midnight sweet Gray was in my arms. Waiting for a baby is hard work. He arrived 8 days after his expected due date and those were long days my friends. But guess what – having a newborn is hard work too. I am enjoying it and in general things are going really well but I’ve had sharp tinges of exhaustion, missing Dylan, and anxiety about the weeks ahead.

Happily, the edible goodies from friends have already started to arrive. In 48 hours we inhaled a dish of the best apple crisp I’ve ever had. Lucky for us my friend shared her recipe.

SWEET BABY GRAY’S APPLE CRISP
from Martha Stewart

3/4 cup all-purpose flour, (spooned and leveled)
1/4 cup packed light-brown sugar
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1 cup old-fashioned rolled oats (not quick-cooking)
3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon

1. Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.

2. In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.