From Tougas Family Farm, Northborough. Baker Carol Mercurio has been making this recipe for 35 years. Depending on which apples are available, she'll use PaulaReds or a combination of Gravenstein and Cortland. Vanilla ice cream or frozen yogurt partners perfectly with this warm and comforting dessert.

For the apples:

10 medium apples, peeled, cored, and sliced

3/4 cup sugar

2 tablespoons flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

For the topping:

1 cup flour

1 cup brown sugar

1/2 cup oats

1/2 cup butter, cut into 1-inch pieces

To make the apples, preheat the oven to 375 degrees. Lightly grease a 9-by-13-inch baking pan.

Combine the sliced apples, sugar, flour, cinnamon, nutmeg, and salt in a large bowl. Toss to coat the apples and transfer to the prepared baking pan.

To make the topping, combine the flour, brown sugar, and oats in a large bowl. Rub in the butter until the mixture is crumbly. Sprinkle over the apples and bake for 35 to 40 minutes, or until the topping is crisp and golden.

Serves 8 to 10.