Apple Crisp Recipe

Preheat and prepare apples

Preheat the oven to 350°F (175°C). Lightly butter a 9x9-inch (or similar capacity 8x8 or 9x13 depending on desired depth) baking dish. Place the 6 cups sliced Granny Smith apples in a large mixing bowl.

Add 3 tablespoons brown sugar, 2 tablespoons granulated sugar, 1 tablespoon lemon juice, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, and 1 teaspoon salt to the bowl with the apples. Toss gently but thoroughly until the apple slices are evenly coated. The flour will help thicken juices as the apples cook. Transfer the coated apples to the prepared baking dish and spread into an even layer.

In a separate large bowl combine 1.5 cups rolled oats, 1 cup all-purpose flour, 3 tablespoons packed brown sugar, 1 tablespoon granulated sugar, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt. Stir the dry ingredients together to distribute evenly.

Add 8 tablespoons (1 stick) of cold unsalted butter cut into small cubes. Using a pastry cutter, two forks, or your fingertips, cut the butter into the dry mixture until the mixture resembles coarse crumbs with some pea-sized bits. If desired, stir in 1/2 cup chopped pecans or walnuts so they are evenly incorporated.

Evenly sprinkle or crumble the topping over the apple layer, covering as much surface as possible. Lightly press down in a few places so some topping contacts the apple juices but keep the topping crumbly so steam can escape while baking.

Place the baking dish in the preheated oven on the middle rack. Bake for 40–50 minutes, or until the topping is golden brown and the apple filling is bubbling at the edges. If the topping browns too quickly, loosely tent with foil for the last 10–15 minutes.

Remove the apple crisp from the oven and let it rest on a cooling rack for 10–15 minutes so the filling thickens slightly and is easier to serve.

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream and a drizzle of maple syrup or caramel sauce if desired.