Apple Crisp Recipe
Caramelized apples + oat streusel topping
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Ingredients
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Apple filling
Oat streusel topping
Finishing
Method
Apple filling
Prepare apples
Preheat oven to 350°F (175°C). Peel, core and slice the apples into 1/4-inch-thick wedges. Measure about 6 cups packed sliced apples.
Caramelize apples
In a large wide skillet over medium heat, melt 2 tablespoons unsalted butter. Add the sliced apples and cook, stirring occasionally, for 6–8 minutes until they begin to soften and edges start to brown.
Add sugars and thicken
Sprinkle 1 cup light brown sugar and 2 tablespoons granulated sugar over the apples. Stir to combine and cook 2–3 minutes until the sugar dissolves and starts to glaze the apples.
Bind and season
In a small bowl, whisk 1 teaspoon cornstarch with 1 tablespoon lemon juice and 1 teaspoon vanilla until smooth. Add the cornstarch mixture to the skillet along with 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg and 1 teaspoon salt. Stir and cook 1–2 minutes until sauce slightly thickens and apples are well coated. Remove from heat.
Transfer to baking dish
Transfer the caramelized apple mixture to a 9-inch (or equivalent) baking dish and spread into an even layer, leaving any juices in the pan to spoon over later.
Oat streusel topping
Combine dry ingredients
In a medium bowl combine 1 1/2 cups rolled oats, 3 tablespoons all-purpose flour, 2 tablespoons packed light brown sugar, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon and 1/4 teaspoon salt. Stir to blend.
Cut in butter
Add 6 tablespoons cold unsalted butter, cut into small cubes. Using a pastry cutter, two forks or your fingertips, rub the butter into the oat mixture until the mixture forms clumps and some pea-sized bits remain. If using nuts, fold in 1/2 cup toasted chopped pecans or walnuts.
Top apples
Evenly sprinkle the oat streusel over the apple filling so the apples are fully covered in a single to slightly mounded layer. Press gently in a few places to help large clumps adhere.
Bake and finish
Bake
Place the baking dish in the preheated 350°F (175°C) oven and bake for 35–45 minutes until the topping is golden brown and the filling is bubbly at the edges. If the topping browns too quickly, tent loosely with foil for the final 10–15 minutes.
Rest
Remove the crisp from the oven and let rest 10–15 minutes so the filling thickens slightly and is easier to serve.
Finish and serve
If using, sprinkle 1 teaspoon lemon zest over the top for brightness. Serve warm with vanilla ice cream or whipped cream to taste.