Ingredients:

  • 6 medium apples (e.g., Granny Smith, Honeycrisp), peeled, cored, and sliced 1/4-inch thick
  • 1/4 cup Granulated Sugar (for filling)
  • 1 tablespoon All-Purpose Flour (for filling)
  • 1 teaspoon Ground Cinnamon (for filling)
  • 1/4 teaspoon Ground Nutmeg (for filling)
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Unsalted Butter (dots for topping apples)
  • 1 cup All-Purpose Flour (for topping)
  • 1 cup Rolled Oats (Old-Fashioned)
  • 1/2 cup Light Brown Sugar (packed, for topping)
  • 1/4 cup Granulated Sugar (for topping)
  • 1/2 teaspoon Ground Cinnamon (for topping)
  • 1/4 teaspoon Salt
  • 1/2 cup (1 stick) very cold Unsalted Butter, cubed (for topping)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9-inch square baking dish or 2-quart casserole dish.
  2. In a large bowl, toss the sliced apples with the 1/4 cup sugar, 1 tbsp flour, cinnamon, nutmeg, and lemon juice until they are evenly coated.
  3. Transfer the coated apple mixture into the prepared baking dish, spreading it into an even layer. Dot the top of the apples with the 1 tbsp of butter.
  4. In a separate bowl, whisk together the topping ingredients: 1 cup flour, oats, brown sugar, 1/4 cup granulated sugar, 1/2 tsp cinnamon, and salt.
  5. Add the cold, cubed butter to the dry topping mixture. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with some pea-sized clumps.
  6. Sprinkle the crumble topping evenly and liberally over the apples, ensuring the fruit is completely covered.
  7. Bake for 35–45 minutes, or until the topping is golden brown and crisp, and the apple filling is bubbling thickly around the edges.
  8. Remove from the oven and let the Apple Crisp cool for at least 15 minutes before slicing and serving to allow the juices to set slightly.