Ingredients:

  • 6 medium (approx. 3 lbs) Apples (mixture of tart and sweet, peeled, cored, and diced into 1-inch chunks)
  • 1/2 cup Light Brown Sugar (packed, for filling)
  • 1/4 cup Granulated Sugar (for filling)
  • 2 Tbsp All-Purpose Flour (for filling)
  • 1 tsp Ground Cinnamon (for filling)
  • 1/4 tsp Ground Nutmeg (optional)
  • 1 Tbsp Fresh Lemon Juice
  • 1/4 tsp Fine Sea Salt (for filling)
  • 1 1/2 cups Old-Fashioned Rolled Oats
  • 1 cup All-Purpose Flour (for topping)
  • 1/2 cup Light Brown Sugar (packed, for topping)
  • 1/4 cup Granulated Sugar (for topping)
  • 1/2 tsp Ground Cinnamon (for topping)
  • 1/4 tsp Fine Sea Salt (for topping)
  • 3/4 cup (1.5 sticks) Unsalted Butter (very cold, diced into 1/2-inch cubes)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9-inch square baking dish (or equivalent 2.5-liter casserole dish) with butter or cooking spray.
  2. Peel, core, and dice the apples. Place them immediately into a large mixing bowl. Add the brown sugar, granulated sugar, flour, cinnamon, nutmeg, lemon juice, and salt. Toss gently until the apples are evenly coated. Pour the filling mixture into the prepared baking dish, spreading them in an even layer.
  3. In a separate, medium mixing bowl, whisk together the rolled oats, 1 cup flour, both remaining sugars, 1/2 tsp cinnamon, and 1/4 tsp salt for the topping.
  4. Add the diced, very cold butter cubes to the dry ingredients. Use your fingertips or a pastry blender to quickly work the butter into the dry mixture until the largest pieces are the size of small peas and the rest resembles coarse meal. Handle minimally to keep the butter cold.
  5. Sprinkle the crisp topping evenly over the apple filling, ensuring all the apples are covered. Do not press the topping down.
  6. Place the dish on a baking sheet and bake for 45 to 50 minutes at 375°F (190°C). The crisp is finished when the topping is deep golden brown and the apple juices are visibly bubbling vigorously around the edges of the dish.
  7. Remove the crisp from the oven and allow it to rest for at least 15 minutes before serving to allow the sauce to thicken properly. Serve warm with vanilla ice cream or pouring custard.