Equipment
Ingredients
FILLING
- 6 medium apples mix of Granny Smith and Honeycrisp, peeled, cored, and thinly sliced
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
- 2 tbsp fresh lemon juice
- 1 tbsp cornstarch
TOPPING
- 1 cup old-fashioned oats
- ½ cup all-purpose flour
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup butter cold and cubed
- ½ cup chopped pecans optional
FOR SERVING
- Vanilla ice cream
- Caramel sauce
Instructions
- Preheat your oven to 350°F. Spray the 9x9-inch baking dish with nonstick cooking spray.
FILLING
- Peel, core, and thinly slice the apples.
- In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, allspice, lemon juice, and cornstarch. Toss until the apples are evenly coated.
- Spread the apple mixture in the bottom of the baking dish and spread into an even layer.
TOPPING
- In a medium bowl, mix together the oats, flour, brown sugar, granulated sugar, cinnamon, and salt.
- Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs. Stir in chopped nuts, if desired.
- Sprinkle the topping in an even layer over the apple mixture.
BAKE
- Bake for 35-40 minutes or until the topping is golden brown and the apples are tender when poked with a fork.
- Remove the apple crisp from the oven and let it cook for 5-10 minutes.
- Scoop the apple crisp into bowls and top with a scoop of vanilla ice cream, if desired. Drizzle with caramel sauce, if desired.
Notes
Storage: Let the apple crisp cool to room temperature then cover with foil or transfer to an airtight container. Store in the fridge for up to 4 days.
