Fresh Apple Crisp
I was gifted apples from a friends tree. They were small and perfect for baking. Here is my take on a classic apple crisp. Thank you Boock Family!
Servings: 0
Ingredients
Apples:
- 1/4 cup Granulated white sugar Depending on the sweetness of the apples, you may want to add an additional 1/4 cup of sugar.
- 2 Tbs. Cornstarch
- 1 tsp. Ground Cinnamon I love cinnamon, so I usually use more
- 6-8 apples, peeled, cored and sliced medium thickness see notes about types
- Juice of half a lemon
Oat Topping
- 2 cups Rolled Oats
- 1 cup All-Purpose Flour
- 3/4 cup Light Brown Sugar
- 1 tsp. Fleur de sel can use Pink Himalyan Salt
- 2 sticks Unsalted Butter, melted reserve 2T. to butter the baking dish
- 1 tsp. vanilla or almond extract
Instructions
Apples:
- Preheat oven to 350°Coat a 9x13 baking dish with 2 Tbs. butter.
- Whisk together sugar, cornstarch and cinnamon.Add apples and lemon juice and toss to coat.Spoon evenly into baking dish.
Oat Topping:
- Stir together oats, flour, sugar and salt.In a small bowl whisk together butter and vanilla.Pour butter/vanilla over oats and stir to blend.
- Using your hands sorinkle topping over apples.I like to drizzle a little more butter, if you have it over the crumble.
- Bake in 350° for 45-55 minutes. Apples should be bubbly and topping should be crisp and golden brown.Let cool for 10-15 minutes before serving
- Scoop into a shallow bowl and serve with vanilla ice ceam of whipped ceam!
Notes
If you are buying apples, I like a combination of sweet and tart apples. Try Fuji or Honey Crisp with Granny Smith.