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Autumn Apple Crisp

Autumn Apple Crisp
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Fall apples and apple crisp go hand in hand.  One didn’t come without the other in our household growing up.  Apple crisp is warm and gooey in the center with a crunchy oat topping.  The combo of flavors, spices, and textures knocks the socks off of an apple pie. Plus, it’s so easy to make!

Ingredients

Scale

Crisp Topping:

  • 2/3 cup all purpose flour
  • 1/2 cup old fashioned rolled oats
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1/2 tsp kosher salt
  • 3 1/2 ounces unsalted butter, chilled and cut into 1/4 cubes

Apple Filling:

  • 3.5–4 pounds of peeled, cored, 1/2 inch diced apple (about 12 apples)
  • 2 1/2T lemon juice
  • 1 cup granulated sugar
  • 2/3 cup light brown sugar
  • 1/2 cup all purpose flour
  • 2 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

Instructions

Preheat the oven to 350 degrees.  Grease a 9×13 pan.  Set aside.

For the crisp topping: 

In a bowl, mix together all ingredients, except for the butter, until well combined.  Add the chilled butter cubes and stir together.  Using your hands, work the butter cubes into the mixture until it’s well combined and the butter is in pea size pieces.  Work quickly and refrigerate the crisp topping once everything is incorporated as you don’t want the butter to melt, and until you need it for the next step.

For the apple filling:

  1. In a large bowl, stir the diced apple and lemon juice together until all of the apples are coated.  Add the rest of the ingredients into the bowl.  Fold in the flour/sugar/spice mixture until well combined with the apples.
  2. Pour the apple mixture into the prepared 9×13 pan.
  3. Cover the apples with the chilled crisp topping.
  4. Place the pan onto a baking sheet and bake in the preheated oven for 45 minutes (middle shelf).  The crisp top should be nicely browned and you should see the apple filling bubbling around the edges when it’s done.  If the crisp topping is getting too brown, cover with foil part way through the baking cycle.  I usually don’t need to cover mine.
  5. Let cool slightly.  Serve warm with vanilla ice cream.  If you don’t have vanilla ice cream, go get some!

Notes

You can use any tart, crisp apple in this recipe.  I usually use ones that are in the middle of sweet and tart. Whatever you get at the store or apple orchard will do.

Find it online: https://www.flourandco.com/autumn-apple-crisp/