Apple Crisp

Apple season is upon us. We embraced it in our house by eating an early September Apple Crisp.  I basically adapted this recipe that I made at the beach with blueberries this summer to make it with apples instead.  Find the complete recipe after the jump!
Topping Ingredients:

• 1 cup whole wheat flour
• 1/2 cup rolled oats
• 2/3 cup brown sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 5 Tbsp. chilled, unsalted butter, cut into 1/2'' pieces
• 1/2 cup plain greek yogurt
• 1 tablespoon cinnamon

Filling Ingredients:

• 4-5 apples, peeled, cored & sliced
• 3 Tbsp. whole wheat flour
• 1/4 cup brown sugar
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. fresh lemon zest

Make it!

1. Pre-heat oven to 375.
2. For topping: In a large bowl mix 1 cup whole wheat flour, rolled oats, 2/3 cups brown sugar, baking soda, cinnamon & salt together.
3. Add in butter & mix in with the dry until it looks crumbly in the size of peas.
4. Gently mix in the yogurt until dough forms, be careful not to overmix (read: stop as soon as all the yogurt looks like it has been blended in with the butter & dry ingredient mix).
5. For the filling: toss sliced apples, 3 tablespoons whole wheat flour, 1/4 cup brown sugar, lemon juice & zest together.
6. Spoon apple mixture into the bottom of a pie dish or brownie pan or casserole dish deep enough to hold the mixture.
7. Tear topping into chunks & spread it on top of apple filling.
8. Bake for 25-35 minutes until topping is toasted & apples are soft.
9. Serve with ice cream for added decadence like this one.