APPLE CRISP
Los Angeles Times

Topping:
4 tablespoons cold unsalted butter, cut into pieces
½ cup packed light-brown sugar
½ cup all purpose flour
½ cup rolled oats
1-teaspoon ground cinnamon
½ cup chopped walnuts

4 apples, peeled, cored and cut into ½-inch dice
2 tablespoons fresh lemon juice
Vanilla ice cream or heavy cream, for serving (optional)

Preheat oven to 350 degrees.  Butter an 8-inch square baking dish.

For topping, combine the butter, sugar, flour, oats and cinnamon in a bowl   Work together with fingertips until mixture resembles coarse meal.  Toss in nuts; set aside.

Toss the apples with lemon juice and spoon into the baking dish.  Sprinkle topping evenly over the apples.  Bake in center of the oven for 1 hour or until bubbly and the apples are tender.  Let cool slightly.  Serve warm, topped with ice cream or cream, if desired.