Ingredients
6 large apples, peeled and chopped
zest and juice from 1 lemon
cinnamon
sugar
for the batter
½ cup (1 stick) unsalted butter, room temp
1¼ cup granulated white sugar
1¼ cups self-rising flour (or all-purpose flour plus 2 tsp baking powder and ½ tsp fine salt)
⅓ cup rolled oats
⅔ cup whole milk
for the top
¼ cup granulated white sugar
cold water spritzed generously over the top
Directions
Preheat oven to 375°.
In a large mixing bowl, smear butter and sugar with a spatula until thoroughly combined. Add rolled oats and flour and mix with a wooden spoon until thoroughly combined and resembles breadcrumbs. Add milk and mix well until softened and formed into a thick batter. Set aside and prepare apples.
Transfer apples into a buttered 2-quart baking dish; a 10-inch enameled cast iron pan, which is at least 2-inches deep, is ideal. Apply lemon zest and juice. Level out the apples, pressing gently if needed then generously sprinkle with cinnamon and sugar. Transfer the batter topping over the apples and spread evenly with a spatula.
Generously sprinkle sugar over the top of the batter. Thoroughly moisten the top by spritzing with water from a spray bottle.
Transfer to a preheated oven and bake for about 45 minutes, or until browned and crispy (place pan underneath to catch any bubbling-over).
Let cool about 30 minutes before serving.
Note: This recipe also works well with peaches. Use ingredients and follow directions as indicated except substitute apples for 6 large peeled peaches cut into eighths.