Instructions: To prepare topping, mix oats and flour in medium mixing bowl. Stir in brown sugar. Cut in butter with pastry blender or fingertips until mixture resembles coarse crumbs. Set aside.

To prepare apples, peel, core and slice apples and place in shallow, 2-quart ovenproof dish. Sprinkle lemon zest over apples and then sugar, amount depending upon tartness of apples.

Sprinkle prepared topping over apples, covering them completely. Bake at 350 degrees until topping is golden and apples are tender when pierced with tip of sharp knife, 30 to 45 minutes. If topping browns before apples are tender, cover with aluminum foil and lower temperature to 325 degrees. Bake until apples are tender.

Serve hot or at room temperature with sweetened whipped cream.

NOTES : Apple crisp made with sweet varieties such as Golden Delicious or McIntosh requires less sugar than one made with tart apples such as Granny Smith, Jonathan or Rhode Island Greening, or baking apples such as Northern Spy or Rome.

As the apple crisp bakes, it makes its own light syrup. For a thicker syrup that clings to the fruit, sprinkle 1 to 1 1/2 tablespoons flour over the sliced apples and lightly toss before adding flavoring and sugar.

The rolled oats produce a thick, dense topping, but for a rich, crunchy texture, replace 1/4 cup of the rolled oats with 1/4 cup chopped almonds, hazelnuts or walnuts.

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