1/4 C flour 1/4 C brown sugar 1/2 t cinnamon 1/2 t nutmeg 1/3 C butter (2/8 to 3/8 of a stick) 3/4 C rolled oats 4 or 5 large apples
This is for an 8 or a 9 inch glass cooking dish. Peel the apples and slice into segments about 3/16 inch thick and place in the dish. Mix the flour, sugar, and spices in a bowl and cut in the butter until crumbly. Next cut in the oats and spread the mix over the apples. Lightly wet the surface of the topping by dribbling on some water from your fingers. Cook at 350 F for 35 to 45 minutes, depending on the type of apple being used.
"Cooking apples," which keep their texture, are best. These include Granny Smith and Pink Lady. Apples of lower quality may need a tablespoon of white sugar mixed in with them. Many of the softer apples will end up with the consistency of apple sauce after baking, so experiment with baking times.
The topping works well on other fruits. Fresh peaches and apricots together work very well; these need about 45 minutes, or until the filling is bubbling slightly. Cherries, with some white sugar and a bit of almond extract, also do well.