Apple Crisp (Print Version)
# Ingredients:
→ For the Apple Filling
01 -
10 cups Granny Smith apples (peeled, cored and sliced into ⅛ inch thick slices then cut in half)
02 -
½ cup light brown sugar, tightly packed
03 -
⅓ cup all-purpose flour
04 -
¼ cup granulated sugar
05 -
2 teaspoons ground cinnamon
06 -
½ teaspoon ground nutmeg
07 -
1 teaspoon vanilla extract
→ For the Crisp Topping
08 -
1 ⅓ cups quick cooking oats
09 -
1 ⅓ cups all-purpose flour
10 -
1 cup light brown sugar, tightly packed
11 -
1 ½ teaspoons ground cinnamon
12 -
½ teaspoon salt
13 -
½ teaspoon baking powder
14 -
¾ cup unsalted butter, melted
# Instructions:
01 -
Preheat oven to 350°F. Lightly spray a 9x13 baking dish with non-stick baker's spray.
02 -
In a large mixing bowl, combine apple slices, brown sugar, flour, granulated sugar, cinnamon, nutmeg, and vanilla. Gently fold to coat apples evenly with the sugars and spices.
03 -
Spread apple mixture in an even layer in the prepared baking dish. Don't pack the filling too tightly.
04 -
In another large bowl, combine oats, flour, brown sugar, cinnamon, salt, and baking powder. Stir to mix.
05 -
Pour melted butter into the oat mixture and stir until fully incorporated with no dry spots remaining.
06 -
Evenly distribute the crisp topping over the apple filling, covering it completely. Bake uncovered for 40-45 minutes until golden brown with bubbly filling.
07 -
Allow to cool for 5 minutes before serving to let filling set and thicken.
# Notes:
01 -
For a crispier topping, use cold cubed butter instead of melted and cut it into the dry ingredients with a pastry cutter.
02 -
Toss apples with lemon juice to prevent browning if prepping ahead.
03 -
Apples should be tender but not mushy when done, and topping should be golden brown.
04 -
Avoid overmixing the topping to keep it light and crumbly.
05 -
Place baking dish on a lined baking sheet to catch any drips.