Apple Crisp - cooking recipe

Ingredients

Apple Filling
3 1/2 lbs apples (2 each Granny Smith, Honeycrisp, Golden Delicious, and Braeburn)
1/2 cup sugar, divided
3 tablespoons minute tapioca, finely ground (see Recipe Description)
2 tablespoons apple jelly
1 tablespoon water
2 teaspoons lime juice
1/4 teaspoon kosher salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Crisp Topping
1 cup flour
1 cup old fashioned oats
1 cup brown sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cup butter, melted

Preparation

Peel and core apples and slice into 1/2 inch thick wedges. Toss apples with 1/4 cup of sugar and drain in a large colander for about 1 1/2 hours.
While apples are draining mix the remaining 1/4 cup sugar, tapioca, apple jelly, water, lime juice, salt, cinnamon, and nutmeg in a large bowl.
In a medium bowl, mix the topping ingredients: flour, oats, brown sugar, cinnamon, and nutmeg. Pour the melted butter over the topping, and mix together until it looks like gravel with some sand. I use my hands.
Once the apples have drained place them in the bowl with the tapioca mixture and combine. I use my hands for this, too.
Place the apples in a 13x9 glass baking dish. Sprinkle the topping evenly over the apples and bake in a preheated 350\u00b0 oven about 35 minutes, or until the apples bubble and the topping is lightly browned.
Let cool and serve with ice cream or whipped cream.