apple crumble
from: Mark BITTMAN (New York TIMES)
serves 8
recipe note: easy

6 cups peeled, cored, and sliced granny smith apples (2 to 3 pounds)
½ tsp cinnamon
½ cup sugar, plus 2 TBS
5 TBS butter, plus more for greasing the pan
¾ cup oats
½ cup walnuts 

preheat the oven to 375 degrees. toss the apples with half the cinnamon and 2 tablespoons of sugar, and spread it in a lightly buttered 9-inch round baking pan. combine the remaining cinnamon and sugar in the bowl of a food processor with butter, oats and nuts; pulse a few times, just until ingredients are combined (not puréed). (to mix ingredients by hand, soften butter slightly, toss together dry ingredients and work butter in with fingertips, a pastry blender or a fork). spread the topping over apples, and bake about 40 minutes, until topping is browned and apples are tender. serve warm with vanilla ice cream.