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Apple Crisp
Apple crisp is the most comforting fall treat! Made with tender, tangy apples and a crunchy cinnamon-sugar oat topping, this apple dessert is a guaranteed hit.
Ingredients
For the Filling
- 4 or 5 medium tart cooking apples, sliced (about 4 cups)
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon all-purpose flour
- 1 to 2 teaspoons lemon juice
- 1/2 teaspoon ground cinnamon
For the Topping
- 1 cup (99 g) old-fashioned rolled oats
- 3/4 cup (150 g) firmly packed light brown sugar
- 1/2 cup (60 g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 6 tablespoons (85 g) unsalted butter, cold and cut into small cubes
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Instructions
- Preheat oven to 375°F (190°C). Set aside a 1 & 1/2- to 2-quart baking dish.
- Spread the sliced apples evenly in the prepared pan.
- Add the sugar, flour, lemon juice, and cinnamon, and stir to combine.
- In a medium bowl, stir together the oats, brown sugar, flour, cinnamon, nutmeg, ginger, and salt. Add the butter and mix with a pastry blender, a fork, or your fingers until crumbs form. Sprinkle evenly over the apple mixture.
- Bake 30 to 35 minutes, or until the top is golden brown, the filling is bubbly, and the apples are fork-tender.
- Place the pan on a wire rack to let the crisp cool briefly before serving. Serve warm or at room temperature.
Notes
- To store: Cool completely, then cover lightly with a paper towel and wrap firmly in plastic. Keep at room temp for up to 2 days, or in the fridge up to 5.
- To freeze: Wrap tightly in plastic, then foil, and keep in the freezer for up to 3 months.
- To reheat: Defrost in the fridge overnight. Reheat in the oven for around 20 minutes, or until warmed through.
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