Warm apple crisp

This is the dessert we made for the Thursday dinner party as well. It's a big hit and tastes like a piece of heaven with vanilla ice-cream on top. I made it the night before, cooled it on the counter when we went to sleep and put it in the fridge covered with foil. I deliberately poked holes on the foil thinking it might prevent it to become soggy. (I'm not sure if this helped, but it's not soggy at all when we served it)

This recipe is adapted from Ina Garden's recipe, I usually find her recipe to be too sweet just as is, so I reduced a lot of the sugar it called for.
Fillings:
4 granny-smith and 2 McIntosh apples (Very big apples)
Grated zest of 1 orange
2 tablespoons freshly squeezed orange juice
1/4 C granulated sugar
2 tsp ground cinnamon
1 tsp ground nutmeg

Toppings:nocoupons
1 1/2 C flour
1/2 C granulated sugar
1/4 C light brown sugar
1/2 teaspoon kosher salt
1 C rolled oats
2 sticks cold unsalted butter, diced

Preheat the oven to 350 degrees F. Put the orange juice in the a 9 by 14 inch oval baking dish.

Peel, core, and dice the apples. Drop the apples in the dish and coat them with the orange juice while dropping. Combine the apples with the zests, sugar, and spices.

To make the topping, combine the flour, sugars, salt, oats, and cold butter in a big bowl and mix with hands. Scatter evenly over the apples.

Bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.

When I reheated them the second day, I did 10 mins on 350F and 5 mins under 375 F. I might try doing 375 F all along next time, because as delicious as it tasted, the topping didn't look as "golden" as I would like it to.