Apple Crisp

Name: Apple Crisp
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: ~12
Ingredients: 5¼ lb firm apples (about 10), peeled, cored and sliced ¼ inch thick (2381 g); 2 tbsp lemon juice (30 g); ¼ cup brown sugar, packed (50 g); 2 tbsp cornstarch (16 g); 2 tsp vanilla (8 g); 2 tsp cinnamon (4 g); 2⅓ cups all-purpose flour (280 g); 2⅓ cups rolled oats (210 g); ¾ cup + 2 tbsp brown sugar, packed (190 g); 2 tsp cinnamon (4 g); ¾ tsp salt (5 g); ½ tsp nutmeg (1 g); 14 tbsp (1¾ sticks) cold unsalted butter, cubed (196 g)

Tart baking apples under a thick, oaty crisp.

Serves ~12Total 1 hr 25 min

Scale

Method

Step 1 done
Heat oven to 350°F. a 9x13 dish.
Step 2 done
Toss the apples with , , , and . Spread in the dish and press them flat.
Step 3 done
Whisk , , , , and .
Step 4 done
Cut in the with your fingers or a fork until it looks like wet sand with pea-sized lumps.
Step 5 done
Pile the topping evenly over the apples.
Step 6 done
Bake until the top is golden, the juices bubble thickly at the edges, and a knife slides into the apples with no resistance. If the top browns before the apples are soft, lay foil over it loosely.
Step 7 done
Cool so the juices set, then serve warm.

Nutrition

Variations

For more protein, work 1½ cups of chopped walnuts into the topping.

Notes

The same topping as the peach crisp, over apples. Use firm apples that hold their shape: half Granny Smith for tartness and half Honeycrisp or Braeburn for sweetness is the safe mix. Apples are drier than peaches, so the filling gets half the cornstarch and a little sugar. Slice thin and even, or the top is done before the apples are. Sized for a 9x13; for an 8x8, use the ½x scale and bake about 55 minutes.

Apple Crisp

Ingredients

Filling

Crisp topping

Method

Nutrition

Variations

Notes