Apple Crisp

Position oven rack in the lower-middle position and heat oven to 350 degrees F. Generously butter a two quart baking dish. Set aside. Spread nuts evenly on a baking sheet and bake until lightly toasted and fragrant, about 6 to 8 minutes. Set aside to cool completely. Leave oven on. Peel, core and cut apples into 1/4-inch thick slices. Place in a large bowl and toss with lemon juice, 6 tablespoons of the granulated sugar, 1/2 teaspoon of the cinnamon, allspice and ginger. Set aside. In a food processor, pulse flour with brown sugar, remaining 1/4 cup of granulated sugar, remaining 1/2 teaspoon of cinnamon, nutmeg and salt until combined. Add butter and pulse until mixture is crumbly and resembles coarse meal. (This can also be done with a pastry cutter, two knives, or your fingertips.) Transfer the crumbs to a bowl and stir in toasted nuts and oats. Spread apple mixture in bottom of prepared baking dish. Scatter topping mixture evenly over apples. Place in oven and bake until apples are tender when pierced and topping is lightly browned, about 40 to 50 minutes. Remove from oven and place on a wire rack to cool for about 15 minutes before serving. Serve apple crisp warm or at room temperature, topped with vanilla ice cream or a little heavy cream, if desired. Refrigerate leftovers and reheat before serving. Makes 6 to 8 servings.