APPLE CRISP - Cooking Light Magazine

I've made a zillion apple crisps,  usually motivated by the fact that I have a 38 pound box of Utah apples and can only eat so many apples a day.  This is another good apple dessert recipe--not too sweet, and would also be great for breakfast with a little Greek yogurt (pretty sure I've mentioned that before).  And my Emma Bridgewater baking dish still makes me happy.

• 1/3 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/3 cup regular oats
• 1/4 teaspoon ground cinnamon
• 1/4 cup chilled butter, cut into small pieces
• 3 tablespoons chopped walnuts
• 7 cups sliced peeled Rome apple (about 3 pounds) (I used Honeycrisp) 
• 1/4 cup maple syrup
• 1/2 teaspoon ground cinnamon

Preheat oven to 375°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, oats, and 1/4 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Stir in walnuts.

Combine apple and remaining ingredients in a large bowl; toss well. Spoon apple mixture into an 8-inch square baking dish or 1 1/2-quart casserole. Sprinkle with crumb mixture. Bake at 375° for 45 minutes or until golden brown. Serve warm.