Bea'S No-Peel Apple Crisp

• For the topping:
• 1/2 cup (65 grams) unbleached all-purpose flour
• 1/2 cup (45 grams) rolled oats
• 1 cup (85 grams) coarsely chopped walnut pieces
• 1/2 cup (100 grams) sugar
• 5 tablespoons (70 grams) unsalted butter, melted
• 1/8 teaspoon salt
• For the filling:
• Grated zest and juice of 1 orange
• 1/4 cup (70 grams) dried apricots, coarsely chopped
• 1/2 to 1/4 cups (50 to 100 grams) sugar, depending on the tartness of the apples 1 teaspoon ground cinnamon
• 1 teaspoon ground cinnamon
• 6 medium crisp, flavorful apples with a decent balance of sweetness and acidity (I like Pippins, Sierra Beauties, Pink Ladies, and new-crop Jonathans, or a mixture)

1. Position a rack in the lower third of the oven and preheat the oven to 350u0b0 F (176u0b0 C).
2. To make the topping: Combine all of the ingredients in a bowl and mix well. Set aside.
3. To make the filling: Combine the orange zest, juice, and chopped apricots in a small bowl. Let the apricots soften while you prepare the apples.
4. Mix the sugar and cinnamon in a large bowl. Quarter and core the apples. Cut each quarter into 3 to 4 chunks. Toss the apples with the sugar and cinnamon. Stir in the apricots and juice.
5. Scrape the mixture into a 2-quart baking dish about 2 inches deep and spread it evenly. Distribute the crumbly topping evenly over the apples. Bake for 1 1/4 to 1 1/2 hours until the crisp is well browned on top and the juices are bubbling and thickened when you tilt the dish. (If your apples were a bit dry, you may not see any juices towards the end of the baking time; if so, the well-browned topping is your cue to doneness.) Serve warm or cold.

flour, rolled oats, walnut pieces, sugar, unsalted butter, salt, orange, sugar, ground cinnamon, apples

Taken from food52.com/recipes/32068-bea-s-no-peel-apple-crisp (may not work)