Apple Crisp
Tender cinnamon apples under a buttery oat and brown sugar topping, baked until bubbling. Serve warm with vanilla ice cream.
What you'll need
- 6 cups peeled and sliced baking apples (about 6 medium; Granny Smith, Honeycrisp or a mix)
- 0.25 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 0.75 cup old-fashioned rolled oats
- 0.75 cup all-purpose flour
- 0.67 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup (1 stick) cold unsalted butter, cubed
- vanilla ice cream or whipped cream
How to make it
Heat the oven to 350 degrees F. Butter an 8-inch square (or 9-inch round) baking dish.
In a large bowl, toss the apples with the sugar, flour, lemon juice and cinnamon. Spread them in the dish.
Stir the oats, flour, brown sugar, cinnamon and salt together. Add the cold butter and rub it in with your fingertips until the mixture forms clumps the size of peas.
Sprinkle the topping evenly over the apples. Bake 45 to 50 minutes, until the top is golden and the apple juices are bubbling around the edges.
Let it rest 15 minutes so the juices thicken. Serve warm with ice cream.
Chef's secrets
Mixing apple varieties gives both tartness and sweetness.
Cold butter makes the topping crumbly; warm butter makes it pasty.
Place the dish on a baking sheet to catch any bubbling juices.
Good to know
Cover and keep at room temperature up to 2 hours, then refrigerate for up to 4 days. Rewarm in a 325 degree F oven for 15 minutes.
Assemble up to 4 hours ahead and refrigerate, adding 5 minutes to the bake. Or bake the day before and rewarm.
