Instructions: For the Apples: Grease an 11- by 7-inch baking dish and set aside. Combine the apples, granulated sugar, flour, cornstarch, lemon zest and juice in a bowl and stir to mix. Pour into the prepared baking dish.

For the Topping: Heat the oven to 375 degrees.

Combine the flour, brown sugar, oatmeal, almonds, cinnamon, cloves and salt in a large bowl and stir to mix. Add the butter and cut it into the mixture with a pastry blender or 2 knives until the mixture resembles coarse meal. Sprinkle the topping over the apple mixture.

Bake until the fruit is bubbling around the edges and the top is crisp and golden brown, 40 to 45 minutes. Cool slightly before serving. Serve warm.

This recipe yields 8 to 10 servings.

Variation: For a strawberry-rhubarb crisp, substitute 2 cups hulled, halved strawberries and 4 cups chopped rhubarb for the apples. Decrease the granulated sugar to 1 cup, or, for a sweeter crisp, use the 1 1/4 cups.

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