Adjust oven rack to the lower third of the oven. Preheat the oven to 350°F (175°C) and get out a 1-quart (1-liter) casserole dish or an 8 × 8-inch (20 × 20 cm) baking dish.

In a medium mixing bowl, mix together all of the topping ingredients. It might be quite wet.

Prepare the apple filling. Place the chopped apples in a large mixing bowl and then sprinkle the remaining ingredients on top. Stir to coat the apples in the liquid mixture. Spoon the apple mixture into the pan and distribute the topping evenly over the top. It'll be a thick layer of topping.

Place the crisp on a baking sheet to catch spills and bake for 30 to 35 minutes or until the topping is firm and the edges are bubbly. Let cool for 1 hour, which will give the juice some time to thicken a little.

Serve warm, room temperature, or cold.

An apple crisp covered and left at room temperature will last a couple of days, but you run the risk of bacteria growing on the apples, so I recommend refrigerating it.

First, let the crisp completely cool before applying any covering. Then just cover the crisp with plastic wrap or transfer it to an airtight container and store it for up to 4 days. It also freezes great.