Campanile Apple Crisp

• STREUSEL
• 1/2 lb butter, cold
• 1cup flour
• 1cup sugar
• Whole oatmeal
• FILLING
• 3 lbs Apples, preferably Granny Smith
• 1/3 cup Sugar
• 2T Brown sugar
• 3 T Browned butter, melted
• 1/2 t Cinnamon
• 1 t Vanilla Extract
• 2T Cornstarch

1. MAKE STREUSEL
2. 1.In a food processor, combine butter, flour and sugar and process till the mixture resembles coarse meal. In a bowl mix 1 part oats to 3 parts streusel. Refrigerate.
3. MAKE FILLING
4. 2. Preheat the oven to 350. Combine peeled, seeded, diced apples with sugar and brown sugar and allow to macerate for about 30 minutes, till the apples give off some liquid.
5. 2. Pour off the liquid and save. Add the browned butter to the apples and toss to combine. Sprinkle the cinnamon and vanilla extract over the apple and toss.
6. 3. Measure the reserved apple liquid. If it is less than 2T, add water to make it 2 T. Whisk in the 2T cornstarch. Add it to the apples and mix.
7. 4. Butter a casserole and pour in the apple mixture. Spread the streusel over the top and bake at 350 till the top is browned and the apples feel cooked when poked with a knife. If top is getting too brown before apples are done, cover loosely with foil.

streusel, butter, flour, sugar, oatmeal, filling, apples, sugar, brown sugar, t, cinnamon, vanilla, t

Taken from www.epicurious.com/recipes/member/views/campanile-apple-crisp-51816721 (may not work)