Trish adds that we're also thankful that our beehive hasn't blown over in the blustery Thanksgiving week weather. Seems like this is always a rainy and windy week in Seattle!
8-10 medium cooking apples (a mix is nice--we often use Fujis)
juice of 1 lemon
3 cups rolled oats
3/4 cup flour (we like white whole wheat flour)
1/2 cup butter (Trish suggests you might try coconut butter instead)
1/2 cup honey
1 tsp cinnamon
1/2 tsp allspice (we sometimes use nutmeg instead)
1/2 tsp salt
1/2 cup orange juice
Cut the apples into thin slices (we don't peel the apples, but peel them if you wish). Drizzle the apples with fresh lemon juice. Spread half of them into a large baking dish (we generally use a 9x12 dish).
Melt the butter and honey together (this will smell delicious!). Combine with oats, flour, salt, and spices. Crumble 1/2 of this mixture onto the apples in your pan.
Cover with the remaining apples and the rest of the topping. Pour the orange juice over the top (water works fine in a pinch).
Bake 40-45 minutes, uncovered, at 375F.
You could add raisins or dried cranberries or dried cherries, etc, if you want. In the summer, we make this with fresh peaches and blueberries instead of apples--if you use peaches or pears instead of apples, Mollie Katzen suggests you reduce the baking time to 25 minutes.