In Tennessee we usually think of the autumn as time to harvest apples, and it is. However, we do have a variety of June apples that are not as sweet, but still delicious, known as Lodi. Just a street over from where I live five or six apple (and pear trees) line the road and are full of beautiful green apples.
Because of the tartness, this fruit is best used in baking and in sauces with added sugar.
1 cup rolled oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup chopped pecans, toasted
6 tablespoons cold butter, cut into bits
4 June apples
Ice cream (optional? Who are you kidding?)
Preheat the oven to 375 degrees.
Lightly butter 6 ramekins or a casserole dish.
Whisk the oats, flour, brown sugar, pecans, and salt in a medium bowl. Add butter and incorporate with your fingertips until it is in even, pea-size pieces.
Peel, core, and coarsely chop the apples and divide evenly among the chosen baking dish. Scatter the crisp topping evenly over the apple crisp filling.
Transfer the baking dish to a baking sheet and cook until the fruit bubbles around the sides and the top is golden, about 30 minutes.
Preheat the broiler. Place the crisps about 4 inches from the broiler and cook until golden brown, about 30 seconds. Let cool about 15 minutes before serving. Serve warm with vanilla or cinnamon ice cream.
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