Ingredients:

  • 6 large Granny Smith or Honeycrisp apples, peeled and sliced 1/4-inch thick (approx. 2 lbs)
  • 0.5 cup granulated sugar
  • 1 tbsp fresh lemon juice
  • 1 tbsp cornstarch
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 1.5 cups all-purpose flour
  • 0.5 cup old-fashioned rolled oats
  • 0.5 cup granulated sugar
  • 1 tbsp granulated sugar for sprinkling
  • 2 tsp baking powder
  • 0.5 tsp fine sea salt
  • 0.5 cup cold unsalted butter, cubed
  • 0.5 cup boiling water

Instructions:

  1. Preheat your oven to 375°F (190°C) and prepare a 9x9 inch ceramic baking dish.
  2. In a large mixing bowl, toss the sliced apples with 1/2 cup sugar, lemon juice, cornstarch, cinnamon, and nutmeg until the fruit is evenly coated and a light syrup begins to form. Transfer to the baking dish.
  3. In a separate bowl, whisk together the flour, oats, 1/2 cup sugar, baking powder, and sea salt.
  4. Use a pastry cutter or fork to rub the chilled, cubed butter into the dry ingredients until the mixture resembles coarse crumbs (the sanding method).
  5. Carefully stir in the boiling water until just combined to create a unique 'drop' consistency dough.
  6. Drop spoonfuls of the topping over the apple mixture. Sprinkle the remaining 1 tablespoon of sugar over the top to facilitate the Maillard reaction.
  7. Bake for 40 minutes until the topping is a deep mahogany brown and the fruit juices are bubbling and thickened.