Apple Crisp Recipe

Prepare apples

Preheat oven to 350°F (175°C). Peel, core and slice the apples into 1/4-inch thick slices. Place the sliced apples in a large mixing bowl.

Mix filling

Add 1 cup granulated sugar, 1/4 cup packed brown sugar, 1 tablespoon lemon juice, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 tablespoon cornstarch and 1/8 teaspoon salt to the bowl with apples. Toss thoroughly so the apple slices are evenly coated and the cornstarch is distributed. Let sit 5 minutes to macerate and thicken slightly.

Transfer the coated apples to a 9x13-inch baking dish or a 9-inch deep-dish pie plate and spread into an even layer, pressing down lightly to remove large air pockets.

Make topping

In a medium bowl combine 1 1/2 cups rolled oats, 3/4 cup all-purpose flour, 3/4 cup packed light brown sugar, 2 tablespoons (0.125 cup) granulated sugar, 1/2 teaspoon ground cinnamon, and 1/8 teaspoon salt. Whisk to blend dry ingredients.

Cut in butter

Add 3/4 cup cold unsalted butter cubes. Use a pastry cutter, two forks, or your fingertips to rub the butter into the dry mixture until the mixture resembles coarse crumbs with some pea-size butter pieces remaining. Alternatively pulse in a food processor for 6–8 quick pulses.

Assemble

Evenly sprinkle the oat mixture over the prepared apple layer, covering the apples completely. Press lightly so the topping contacts the apples but remains loose enough to crisp during baking.

Bake

Bake in the preheated 350°F (175°C) oven for 40–50 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges. If the topping browns too quickly, tent loosely with foil for the last 10–15 minutes.

Heat sugar

While the crisp bakes (or up to 20 minutes before serving), make the caramel. In a medium heavy-bottomed saucepan over medium heat, spread 3/4 cup granulated sugar in an even layer. Without stirring, let the sugar begin to melt at the edges. Once edges melt, gently swirl the pan occasionally to promote even melting. If necessary, use a heatproof rubber spatula to gently move unmelted sugar toward melted sugar; avoid vigorous stirring to prevent crystallization.

Add butter

When the sugar is completely melted and has an amber color, reduce heat slightly and carefully add 1/12 cup (about 1 tablespoon) room-temperature unsalted butter pieces. The caramel will bubble vigorously. Stir continuously until the butter is fully incorporated.

Finish with cream and salt

Slowly pour in 1/2 cup warm heavy cream while stirring (stand back from steam). Stir until smooth and glossy. Remove from heat and stir in 1/2 teaspoon vanilla extract and 1/4 teaspoon salt. Let the caramel cool slightly; it will thicken as it cools. If desired, transfer to a jar and refrigerate; reheat gently before serving if chilled.

When the crisp is done baking, remove from oven and let rest 10 minutes to set. Spoon warm caramel sauce over individual portions of apple crisp.

Serve each portion with a scoop of vanilla ice cream on top or to the side. Garnish with fresh mint leaves if using. Total warm serving enhances contrast between hot crisp and cold ice cream.