fresh or frozen sliced rhubarb, optional
coarsely chopped dried apricots, or currents
rolled oats, large flake, quick or minute
coarsely chopped whole almonds
- Preheat oven to 350F (180C). Peel, core and slice apples into 1/4-inch (0.5-cm) slices. You need about 6 cups (1.5 L) if you’re using rhubarb too, or 8 cups (2 L) if using all apples. In a large bowl, stir sugar with flour, cinnamon, nutmeg and salt. Stir in fresh and dried fruits and vanilla until evenly coated. Turn into an 8-inch (2-L) square baking dish. Gently press down fruit to level top.
- In a bowl, stir oats with sugar and flour. Add butter and work with your fingers until clumpy. Stir in nuts. Sprinkle topping evenly over filling. Bake in centre of preheated 350F (180C) oven until filling bubbles around edges, from 50 to 60 minutes. If top browns before apples are tender, loosely lay foil over top and continue baking. Best on baking day, serve warm.