Ingredients:

  • 6 medium Apples (about 5 lbs), mixed varieties, peeled, cored, and sliced 1/4 inch thick
  • 1/2 cup Light Brown Sugar, packed
  • 2 Tbsp All-Purpose Flour (for filling)
  • 1 tsp Ground Cinnamon (for filling)
  • 1/2 tsp Ground Nutmeg
  • 1 tsp Vanilla Extract
  • 1/4 tsp Salt (Fine Sea Salt) (for filling)
  • 1 1/2 cups All-Purpose Flour (for topping)
  • 1 cup Rolled Oats (not instant)
  • 3/4 cup Dark Brown Sugar, packed
  • 1/2 tsp Ground Cinnamon (for topping)
  • 1/4 tsp Salt (Fine Sea Salt) (for topping)
  • 1 cup (2 sticks) Unsalted Butter, cold and cubed

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease the 9x13 inch baking dish.
  2. Combine Dry Topping Ingredients: In a large bowl, whisk together 1 1/2 cups all-purpose flour, rolled oats, dark brown sugar, 1/2 tsp cinnamon, and 1/4 tsp salt.
  3. Incorporate the Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry blender, two knives, or your fingertips to cut the butter into the mixture until it resembles coarse, pea-sized crumbs. Do not overmix. Set aside.
  4. Prepare and Toss the Filling: In a separate large bowl, combine the sliced apples with the light brown sugar, 2 Tbsp flour, 1 tsp cinnamon, nutmeg, vanilla extract, and 1/4 tsp salt. Toss gently until the apples are evenly coated and glossy.
  5. Assemble the Crisp: Pour the apple mixture into the prepared baking dish, spreading it into an even layer.
  6. Top: Evenly sprinkle the reserved oat topping over the apples, covering the fruit completely. Lightly press the topping down with your hands.
  7. Bake: Bake for 45 to 50 minutes. The topping should be deeply golden brown, and the filling should be bubbling vigorously around the edges.
  8. Rest: Remove the crisp from the oven and let it rest on a wire rack for at least 10 minutes before serving. This allows the sauce to thicken properly.