Classic Apple Crisp

Ingredients:

Filling

• 8 medium peeled apples, cut into 1-inch chunks that are 1/4 – 1/2 inch thick (about 10 cups, or 1200g, chunks)

• 1/2 cup (100g) packed light or dark brown sugar

• 1/4 cup (31g) all-purpose flour (spooned and leveled)

• 1 teaspoon pure vanilla extract

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon salt

Topping

• 3/4 cup (94g) all-purpose flour (spooned and leveled) 

• 3/4 cup (150g) packed light or dark brown sugar

• 1 teaspoon ground cinnamon

• 1/2 cup (8 Tbsp; 113g) unsalted butter, cold and cubed

• 1 cup (85g) old-fashioned whole rolled oats

• optional: salted caramel and vanilla ice cream for serving

Instructions:

1. Preheat oven to 350°F (177°C). Lightly grease a 9x13-inch baking pan. Any 3.5-4-quart baking dish works.

2. Mix all of the filling ingredients together in a large bowl, then spread into the baking pan.

3. Make the topping: Whisk the flour, brown sugar, and cinnamon together in a medium bowl. Cut in the butter using a pastry cutter or fork until the mixture becomes super crumbly. Stir in the oats. Sprinkle over filling.

4. Bake for 45 minutes or until the topping is golden brown and the fruit juices are bubbling around the edges. Remove from the oven, place on a wire rack, and allow to cool for at least 5 minutes before serving. Serve warm, room temperature, or cold; plain or with salted caramel and/or vanilla ice cream.

5. Cover leftovers and store in the refrigerator for up to 5 days.

Recipe from Sally’s Baking Addiction, found here.