6 medium Granny Smith apples ( 2 1/2 to 2 pounds)
1 orange, tested and juiced
1/2 to 1/2 C sugar, depending on tartness of apples
1 t ground cinnamon
1/2 t ground nutmeg
3/4 all-purpose flour
3/4 C old-fashioned rolled oats
1/2 C sugar; combine 1/4 C brown sugar and 1/4 C granulated sugar
1/2 C butter, melted (1 stick)
1/8 t kosher salt
Heat oven to 350 degrees . Butter a 9" square (or 2 quart) baking dish
Core apples then cut into 3/4 inch pieces. Add apples to a large bowl with orange zest. orange juice, sugar, cinnamon, and nutmeg. Stir then add to baking dish.
Combine flour, oats, sugar, and the salt in a medium bow. Add the melted butter then stir until all the flour has been moistened by the butter and topping is crumbly. Sprinkle over apple filling.
Bake 1 hour to 1 1/2 hours or until juices are thickened, the apples are tender and the topping has turned light golden brown. If the topping starts to become too brown, cover with aluminum foil and continue to bake until the apples are done.