14 apples (McIntosh), about 2 1/2 to 3 lb., peeled, cord & cut into 1/2 inch
slices
1/3 c. granulated sugar
1 tbsp. ground cinnamon
1/2 tsp. grated nutmeg
2 tbsp. fresh lemon juice
3 tbsp. calvados

TOPPING:

3/4 c. unsalted butter
2 c. flour
3/4 c. packed brown sugar
1 c. old fashioned rolled oats
1 tbsp. ground cinnamon
A pinch of salt
3/4 c. chopped, skinned, toasted hazel nuts
1 lg. egg, lightly beaten
Vanilla ice cream, optional

Preheat the oven to 350 degrees. Combine the apples, sugar, cinnamon, nutmeg, lemon juice and calvados in a large mixing bowl. Let stand at room temperature.

Prepare the topping: Place the butter, flour, brown sugar, cinnamon, oats and salt in another mixing bowl; mix with your hands until crumbly. Add the egg and hazel nuts; mix just until evenly moistened.

Spoon the apple mixture into a 15 x 10 inch baking pan. Crumble the topping evenly over the apples. Bake until the topping is golden brown and the apples are bubbling and tender, about 45 minutes. Serve warm or at room temperature with ice cream.