Apple Crisp

Ingredients

• 6 whole apples, medium (Granny Smith or Honeycrisp)
• 2 tablespoons sugar
• ¾ teaspoon ground cinnamon
• 1.5 cups rolled oats (old-fashioned)
• ¾ cup brown sugar, packed
• 6 tablespoons butter, cold and cut into small cubes
• ½ cup all-purpose flour
• ¼ teaspoon salt

Instructions

1. 1

   Preheat the oven to 350°F and wait for the indicator light to signal it has finished heating, about 10 minutes.

2. 2

   Cut each apple in half from top to bottom, then scoop out the core with a small spoon so you have two boat-shaped halves per apple.

3. 3

   Cut each apple half into quarters by slicing straight down and across, so you have roughly 1-inch chunks; place them in the 9-inch baking dish.

4. 4

   Sprinkle 2 tablespoons sugar and 0.75 teaspoon cinnamon over the apple pieces and stir gently with a spoon until the apples are evenly coated.

5. 5

   In a medium bowl, combine 1.5 cups oats, 0.75 cup brown sugar, 0.5 cup flour, and 0.25 teaspoon salt; stir with a fork until just mixed.

6. 6

   Add 6 tablespoons cold butter cubes to the oat mixture and pinch and crumble with your fingertips until the mixture looks like coarse breadcrumbs with pea-sized lumps of butter still visible.

7. 7

   Pour the crumble topping over the apple layer in the baking dish, spreading it into an even layer that covers the surface but does not press it down.

8. 8

   Place the baking dish on the middle oven rack and bake until the topping is deep golden brown and you can see the apple juices bubbling at the edges, about 30–35 minutes.

9. 9

   Remove the baking dish from the oven and let it rest on a counter for 5 minutes so the filling sets slightly and becomes easier to scoop.

10. 10

    Spoon warm apple crisp into bowls and serve as-is or with a scoop of vanilla ice cream or a dollop of whipped cream on top.

Tools you’ll need

• 9-inch square baking dish
• small spoon or melon baller (for coring apples)
• cutting board
• sharp knife
• medium mixing bowl
• fork
• oven

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