Apple Cobbler

• 1 1/2 cups all-purpose flour
• 1 1/8 cups old-fashioned oats
• 1 1/8 cups packed light brown sugar
• 1 1/2 cup pecan (5 oz), toasted, cooled, and finely chopped
• 1 1/2 teaspoons cinnamon
• 3/4 teaspoons salt
• 1 1/2 sticks (3/4) cup unsalted butter, cut into 1/2-inch cubes and softened
• 4 1/2 lb sweet-tart apples such as Gala
• 3 tablespoons fresh lemon juice
• 2 T granulated sugar
• 1/2 t cinnamon
• 2 tablespoons all-purpose flour
• Accompaniment: whipping cream

1. Put oven rack in middle position and preheat oven to 375u0b0F. Butter a 12- by 9- by 2-inch glass or ceramic baking dish (3 to 3 1/2 quarts) or 10 individual ramekins.
2. Combine flour, oats, brown sugar, pecans, cinnamon, and salt in food processor, then blend in butter until mixture forms small clumps.
3. Peel and core apples and cut into 1/4-inch-thick wedges, then toss with lemon juice, granulated sugar, cinnamon and flour in a large bowl. Transfer apples to baking dishes, spreading evenly.
4. Crumble oat topping evenly over apple mixture and bake until topping is golden and apples are tender, about 45 minutes if using large dish or 15- 20 minutes for individual ramekins. Cool slightly and serve warm, drizzled with about 1 T whipping cream.
5. Cooks' note:
6. Crisp can be baked 4 hours ahead and kept, covered, at room temperature. Reheat in a preheat 350u0b0F oven until warm. Leftover topping freezes well.

flour, oldfashioned oats, brown sugar, pecan, cinnamon, salt, unsalted butter, sweettart apples, lemon juice, t, cinnamon, flour, accompaniment

Taken from www.epicurious.com/recipes/member/views/apple-cobbler-1267986 (may not work)