1 cup old-fashioned rolled oats (not quick-cooking)
3 lbs apples (Empire, Gala, or Braeburn) peeled, cored, and cut in 1/2'' chunks
2 Tbsp fresh lemon juice
1 tsp ground cinnamon
Preheat the oven to 375°F. Mix the flour, light-brown sugar, salt, and 2 Tbsp of the granulated sugar in a large mixing bowl.
Cut the butter into the flour, using a pastry blender or two knives, until mix is course in texture. Add the oats and then use your hands to toss and squeeze the mixture until large, moist clumps form. Transfer the mixture to the freezer to chill while you prepare the apples.
Toss the apples, lemon juice, cinnamon, and the remaining 1/2 cup of granulated sugar in a shallow 2-quart baking dish. Sprinkle with the topping mixture. Place the baking dish on a rimmed baking sheet, and bake until golden and bubbly, about 55–65 minutes. Allow it to cool 10 minutes before serving.
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