I'm sure you could do some tinkering if you wanted -- and actually, now that I think about it, I did omit the nuts and use Earth Balance instead of butter. I also have a ridiculous surplus of apples from the first delivery of our CSA, so I just filled up a 9x13 glass dish with apples and left the amount of topping the same... and it was still perfect. Crunchy topping, ridiculously gooey and caramel-y inside.
5 to 6 medium-size apples, peeled, cored and cut into 1/4-inch slices. (About 7.5 cups) [mine was probably more like 10?]
3 tbsp granulated sugar
1.5 tsp cinnamon
1 1/3 cups all-purpose flour
1 1/3 cups lightly packed brown sugar
1/2 tsp ground cinnamon
1 stick unsalted butter, well-softened [I used Earth Balance]
2/3 cup finely chopped pecans (optional)
1/3 cup quick oats [I used traditional]
Preheat the oven to 350. Generously grease an 8×8 baking pan with butter.
Place a layer of apple slices in the bottom of the pan and dust with sugar/cinnamon mixture. Continue layering apples and dusting with cinnamon/sugar until done. Toss the apple mixture until evenly coated in cinnamon sugar. The apples should be just about to the top of the pan (they will cook down).
For the topping, place the flour, brown sugar, nuts, cinnamon and oats in a large bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed. Take one full handful of the topping and toss it into the sugared apple mixture. Spread the rest of the topping evenly over the apples. (I usually end up with a dough-like topping that I just lay on top of the apples).
Bake the crisp in the dish on a baking sheet on the center oven rack until the topping is crunchy and the apples are bubbling, 55-60 minutes.
Serve hot; it’s excellent with vanilla ice cream.