Serves: 6
Total Calories: 482

TOPPING:
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
pinch of salt
1/4 cup coarsely chopped pecans, toasted (see NOTE)
3/4 cup old-fashioned rolled oats
1/3 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup plus 2 tablespoons cold unsalted butter (1 stick), cut into small pieces

8 golden delicious apples, about 4 pounds, peeled, cored, and cut into 1/2-inch thick slices
3 tablespoons fresh lemon juice
1/2 cup dried pitted dark sweet cherries or dried cranberries
1/2 cup sliced dried apricot

1. Preheat the oven to 350°F. Place an oven rack in the center of the oven. Butter a 9-by-13-inch baking dish.

2. To make the topping: In a bowl, stir together the flour, cinnamon, nutmeg, allspice, cloves, and salt. Add the pecans, rolled oats, granulated sugar, brown sugar, and butter. Rub together all the ingredients between your fingertips until they are evenly distributed and the mixture is crumbly and resembles coarse bread crumbs. Set aside.

3. Put the apples in a bowl and toss immediately with the lemon juice, dried cherries, and apricots. Be sure to coat the apples evenly with the lemon juice. Spoon the filling into the prepared dish and sprinkle the topping evenly over the fruit, pressing down lightly and leaving about 1/4 inch between the topping and the rim of the dish.

4. Bake for 40 to 50 minutes, or until the topping is golden brown and bubbling. Cover with aluminum foil if the crust begins to over brown. Remove from the oven and let cool for 15 minutes before serving.

NOTE: To toast nuts, preheat the oven to 350°F. Spread the nuts on a sided baking sheet and toast, stirring once or twice, until fragrant and lightly browned, about 8 to 10 minutes for pecans.

TO MAKE AHEAD: Let cool completely, wrap tightly, and refrigerate for up to 3 days.

TO REHEAT: Reheat, tented with foil, in a preheated 350°F oven for about 15 to 20 minutes.

From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 482
Calories from Fat: 166

More Recipes from the From Our House to Yours Cookbook:
*Sweets
Apple Crisp With Dried Fruits
Butterscotch Pudding
Buttery Pound Cake
Chocolate Bread Pudding With Sun-Dried Cherries
Chocolate Chip Cookies
Double-Fudge Frosted Brownies
Erna's Make-In-Your-Sleep Raspberry Rice Pudding
Glazed Cinnamon Rolls
Mile-High Lemon Angel Food Cake With Lemon Glaze
Mrs. Keller's Gingerbread
Oatmeal-Raisin Cookies
Poached Pears With Orange Sauce
S'more Squares
Zuni's Café's Chocolate Pot De Crème