1/2 cup (2.25 ounces) unbleached all-purpose flour
1/2 cup (1.65 ounces) rolled oats
1 scant cup (3 ounces) coarsely chopped walnuts or other nut
1/2 cup (3.5 ounces) granulated for a sweeter crisp: packed brown sugar
6 tablespoons (2.5 ounces) butter, melted
1/8 teaspoon salt
FOR THE FILLING:
Grated Zest and juice of 1 orange
1/2 cup (2.5 ounces) dried apricots, coarsely chopped
1/2 cup granulated sugar
1 teaspoon ground cinnamon
6 small or 4 large apples
2 Quart baking dish, about 2 inches deep
Position a rack in the lower third of the oven and preheat the oven to 350 F.
Liberally butter the baking dish.
TO MAKE THE TOPPING: Combine all the ingredients in a bowl and mix well. Set aside.
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.
Mix the sugar and cinnamon in a large bowl. Quarter and core the apples. Cut each quarter into 3 or 4 chunks. Toss the apples with the cinnamon sugar. Stir in the apricots and the juice. (You can also slice the apples if you prefer slices instead of chunks)
Scrape the mixture into the buttered baking dish and spread it evenly. Distribute the crumb topping evenly over the apples. (Squeeze the topping firmly in your hand, then release it over the apples to form pea size crumbs)
Bake for 1 1/4 to 1 1/2 hours, until the crisp is browned on top and the juices are bubbling and thickened. (If your apples were a little dry, you may not see any juices toward the end of the baking time, if so, the browned topping is your cue to doneness.) Serve warm or cold with Whipped Cream or Ice Cream on top.