Apple Crisp with Vanilla Custard Sauce

Filling:
8-9 cup peeled, cored and sliced apples (about 7-8 large apples)
3 Tbsp sugar
1 Tbsp lemon juice

Oatmeal topping:
1 cup flour
1/2 cup old-fashioned rolled oats
1/3 cup sugar
1/3 cup packed light brown sugar
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 cup cold, unsalted butter, cut into 1/4 inch pieces
1/2 cup chopped pecans or walnuts

Preheat oven to 375 F.
Grease 9 X 13" pan with soft butter. Pile sliced apples into pan and
sprinkle with sugar and lemon juice. Stir fruit gently, in dish. Once
apples are evenly coated, spread them uniformly. Combine flour, oats,
sugar, brown sugar, cinnamon and salt in a large mixing bowl. Toss
ingredients with your hands to mix them. Add unsalted butter pieces
to dry ingredients and use your fingers to rub in the butter until
you have pea-sized crumbs. At this point, none of the flour should be
noticeable. Mix in pecans or walnuts. Spread topping evenly over
apples and press down gently with your palm. Bake on center rack for
45-50 minutes, until juice bubbles around edges and topping is golden
brown. If the top starts to get too brown, move crisp down one shelf.
Transfer crisp to wire rack and cool for at least 15 minutes before
serving. Makes 9-12 servings.

Vanilla Custard Sauce

6 large egg yolks
1/2 cup sugar
2 cup light cream
2 tsp. vanilla extract

Whisk together yolks and sugar in a mixing bowl. Bring cream just to
a simmer in a medium-sized non-stick saucepan and promptly remove it
from the heat. Stir hot cream into yolks, adding about 1/3 cup at a
time. Pour mixture back into the saucepan. Cook custard over
medium-low heat without letting it boil, stirring continuously until
it thickens to the consistency of heavy cream (about 7 minutes).
Watch the sauce carefully, because the change is subtle. Strain sauce
through a fine-mesh strainer into a small bowl. Stir in vanilla
extract. Let sauce cool to room temperature, then chill it, covered,
until cold. It will keep for two-three days. Whisk it briefly just
before drizzling it on the crisp.

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