Warm Apple Crisp Recipe

Prepare the apples

Preheat the oven to 375°F (190°C). Peel, core and slice the 6 apples into 1/4-inch thick slices. Put the slices in a large mixing bowl as you work to keep them from browning.

Season and thicken

Add 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons lemon juice, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 2 tablespoons cornstarch, 1/4 teaspoon salt, and 1 teaspoon vanilla extract to the bowl with the apple slices. Toss thoroughly so every slice is coated and the cornstarch starts to absorb juices. Let the mixture sit for 8–10 minutes so the sugars draw out some juice and the cornstarch begins to thicken.

Transfer to baking dish

Lightly butter an 8x8-inch (or similar capacity) baking dish. Transfer the apple mixture into the prepared dish, spreading into an even layer. Dot the surface with the 2 tablespoons unsalted butter (cut into small pieces) so the filling will finish with rich flavor as it bakes.

Combine dry topping ingredients

In a medium bowl, whisk together 1.5 cups old-fashioned rolled oats, 3/4 cup all-purpose flour, 1/2 cup packed light brown sugar, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt until evenly distributed.

Add nuts and butter

Stir in 1 cup chopped pecans. Add the 1/2 cup cold unsalted butter cut into small cubes. Using a pastry cutter, two forks, or your fingertips, work the butter into the oat-flour mixture until it forms coarse clumps and pea-size pieces — the topping should be crumbly but hold together in places. Stir in 1 teaspoon vanilla extract to incorporate flavor.

Top the apples

Evenly scatter the crispy nutty topping over the prepared apple layer in the baking dish, pressing down lightly so it adheres to the apples in a few spots but still remains crumbly on top.

Bake

Place the baking dish in the preheated 375°F (190°C) oven on the middle rack. Bake for 35–40 minutes, until the apple filling is bubbling around the edges and the topping is golden brown. If the topping is browning too quickly before the filling bubbles, loosely tent the dish with foil for the last 10–15 minutes.

Finish

Remove from oven and let the apple crisp rest for 10–15 minutes; the filling will thicken as it cools and the topping will set, making it easier to serve.

Scoop warm apple crisp into bowls (or plate directly from the baking dish) and top each portion with 1 scoop of vanilla ice cream. Serve immediately so the contrast between hot crisp and cold ice cream is enjoyed.