Apple Crisp with Apple Skin
2½ pounds TSFF apples, deeply colored cooking varieties (Jonamac, CrimsonCrisp etc.)
½ cup honey
1 Tbs. unbleached all-purpose flour, whole-wheat flour, or rice flour.
1 tsp. ground cinnamon
½ tsp. ground nutmeg
¾ cup unbleached all-purpose flour...
¾ cup old fashioned rolled oats (not instant)
½ cup chopped walnuts
½ cup dark brown sugar, firmly packed, (or ½ cup honey)
½ cup, (1 stick) unsalted or salted butter
Preheat the oven to 350F. Peel and core the apples, but reserve peels. Slice the peeled apples into ¼ inch slices and place into a large mixing bowl.
Combine 1 cup of the siced apples, the apple skins, the honey, 1 Tbs. flour, cinnamon, and nutmeg in the bowl of a food processor. Process on high speed until the skins are finely chopped, about 3 minutes. (This will seem like a long time.) Stop and scrape the sides of the bowl as needed.
Stir the chopped mixture into the bowl of sliced apples, then spoon into a greased 8" square baking pan. Set aside.
To make the topping, combine all the topping ingredients in a medium mixing bowl. Stir until blended, then spoon over the apples. Place the pan in the middle rack of the oven and bake 50-60 minutes, or until the top is golden brown and the apple slices are tender.
Cool 10-15 minutes. Serve warm or at room temperature.
Variations: Add a tsp. of grated lemon peel to the apples. Add ¼ tsp. ground allspice or ground cloves. Use pecans instead of walnuts