Apple Crisp Recipe

Prepare apples

Preheat oven to 350°F (175°C). Peel, core, and slice apples into 1/4" thick slices so they cook evenly.

Place the sliced apples in a large mixing bowl.

Add 1 tablespoon granulated sugar, 1 tablespoon light brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and 1 teaspoon cornstarch to the apples. Toss well so every slice is coated and the cornstarch is evenly distributed (this will thicken juices while baking).

Let the mixture sit for 5 minutes to macerate while you assemble the topping; any juices released should be mixed back into the apples.

Transfer the apple mixture into a 9-inch (23 cm) square or 8x8-inch ovenproof baking dish and spread into an even layer.

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 granulated sugar, 1/2 teaspoon ground cinnamon and 1/4 teaspoon kosher salt. Whisk to blend dry ingredients.

Add 3/4 cup cold unsalted butter cut into 1/2" cubes. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry mixture until it resembles coarse crumbs with pea-sized bits of butter still visible. Stir in 1/2 teaspoon vanilla extract. The mixture should hold together slightly when pressed.

Evenly sprinkle the topping over the apple layer. Press lightly in places to create some larger clumps (these bake into cookie-like pieces).

Optional: scatter 1/4 cup chopped toasted pecans or walnuts across the top for crunch.

Place the baking dish on a rimmed baking sheet to catch any bubbling juices. Bake in the preheated oven for 35–40 minutes, until the topping is golden brown, the apples are tender when pierced with a fork, and juices are bubbling at the edges.

If the topping is browning too quickly but apples are not tender, tent loosely with foil for the final 10 minutes of baking.

Remove from oven and let the crisp rest on a wire rack for 10–15 minutes to thicken slightly before serving.

Scoop warm apple crisp into bowls or onto plates. Top each serving with a scoop of vanilla ice cream so it melts into the warm oats and apples.

Garnish with additional ground cinnamon or the reserved chopped nuts if desired. Serve warm.