Ingredients:

  • 6 large Apples (approx. 2.5 lbs / 1.2 kg), firm, tart/sweet, peeled, cored, and sliced 1/4 inch thick
  • 1/4 cup Granulated Sugar
  • 2 tbsp All-Purpose Flour (or cornstarch), for thickening
  • 1 tbsp Lemon Juice (freshly squeezed)
  • 1 tsp Ground Cinnamon (filling)
  • 1/4 tsp freshly grated Nutmeg
  • A small pinch Salt (kosher or sea)
  • 1 cup All-Purpose Flour (topping)
  • 1 cup Rolled Oats (Old-Fashioned)
  • 3/4 cup packed Light Brown Sugar
  • 1/2 tsp Ground Cinnamon (topping)
  • 1/4 tsp Salt (kosher or sea)
  • 1 stick (8 tbsp) Unsalted Butter, very cold, cubed into 1/2 inch pieces

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease the bottom and sides of a 9x9 inch (23x23 cm) baking dish.
  2. Prepare the Topping: In a medium bowl, whisk together the 1 cup flour, rolled oats, brown sugar, 1/2 tsp cinnamon, and 1/4 tsp salt. Add the cold, cubed butter. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs or small peas. Do not overmix. Place the bowl in the refrigerator.
  3. Prepare the Filling: In a large bowl, combine the sliced apples with the granulated sugar, 2 tablespoons of flour (or cornstarch), lemon juice, 1 tsp cinnamon, nutmeg, and a pinch of salt. Toss gently until the apples are evenly coated.
  4. Assemble and Bake: Transfer the seasoned apples to the prepared baking dish, spreading them into an even layer. Retrieve the cold crumble mixture and scatter it evenly over the apple filling. Do not pack it down. Bake for 40 to 45 minutes, or until the topping is deeply golden brown and the filling is vigorously bubbling around the edges.
  5. Cool and Serve: Remove the crisp from the oven and let it cool on a wire rack for at least 15 minutes. This cooling period is vital to allow the filling juices to thicken and set properly. Serve warm with vanilla custard or ice cream.