Description
Apple Crisps are a classic, yet they’re often dry or mushy with less than stellar topping. This Easy Apple Crisp is tender, juicy, yet holds its form. You’ll love the ultra crispy topping.
Scale
Ingredients
- For the Topping:
- 3/4 cup all purpose flour
- 1/2 cup old fashioned rolled oats
- 1/2 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/8 tsp table salt
- 1/2 cup (1 stick) salted butter, diced and cold
- 1/4 cup toasted pecans
- For the Filling:
- 2 1/2 lbs firm apples (I use a mixture of Granny Smith and Honeycrisp) sliced into 1/2-inch thick pieces
- Zest + Juice of 1 large lemon (a little under 1/4 cup juice)
- 1/2 cup brown sugar, packed
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- Optional: vanilla ice cream
Instructions
- Butter a 8×8 baking dish. Preheat oven to 350F with rack on middle position.
- In a bowl, combine all topping ingredients except butter. Stir to combine well. Using a pastry cutter, cut cold butter into the ingredients until mixture is crumbly, resembling wet sand with little clumps of butter still intact. (If your fingers are cool, it’s easier to mix with clean hands.) Cover and chill while you prepare the filling.
- In a large bowl, combine all filling ingredients and toss to incorporate. Pour into buttered baking dish. Scatter cold topping evenly over the apples.
- Place baking dish on a large baking sheet. Bake uncovered for 45-60 minutes or just until top is golden brown and edges are bubbling. (Start watching the crisp around 45 minutes, and loosely tent with foil if it still needs more time.) Let cool at least 1-2 hours or until lukewarm to allow filling to thicken.