Apple Crisp
Recipe by gingham
Soft spiced apples under a crunchy oat topping. Easier than pie, and just as good with ice cream.
Ingredients
Filling
- 3 lb apples (about 6 medium), a mix of tart and sweet
- 1/4 cup sugar
- 1 tbsp lemon juice
- 1 tbsp all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp kosher salt
Topping
- 3/4 cup all-purpose flour
- 3/4 cup old-fashioned rolled oats
- 2/3 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1/2 cup cold butter, cut into cubes
Method
Heat the oven to 375°F.
Peel and core the apples and cut them into slices about 1/4 inch thick. In a 9 by 13 inch baking dish, toss them with the sugar, lemon juice, flour, cinnamon, and salt, and spread them out.
For the topping, mix the flour, oats, brown sugar, cinnamon, and salt in a bowl. Rub in the butter with your fingertips until it clumps together like damp sand, with some pea-sized bits left.
Scatter the topping evenly over the apples.
Bake for 40 to 45 minutes, until the top is deep golden and the juices bubble thickly at the edges.
Let it cool for at least 15 minutes so the juices can settle.
Notes from the source
Granny Smith with Honeycrisp or Gala is a good mix. Leftovers keep, covered, for 3 days, and are very good cold for breakfast.