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4 from 1 vote

Fresh Apple Crisp

I was gifted apples from a friends tree. They were small and perfect for baking. Here is my take on a classic apple crisp. Thank you Boock Family!
Course: Endings
Cuisine: American

Ingredients

Apples:

  • 1/4 cup Granulated white sugar Depending on the sweetness of the apples, you may want to add an additional 1/4 cup of sugar.
  • 2 Tbs. Cornstarch
  • 1 tsp. Ground Cinnamon I love cinnamon, so I usually use more
  • 6-8 apples, peeled, cored and sliced medium thickness see notes about types
  • Juice of half a lemon

Oat Topping

  • 2 cups Rolled Oats
  • 1 cup All-Purpose Flour
  • 3/4 cup Light Brown Sugar
  • 1 tsp. Fleur de sel can use Pink Himalyan Salt
  • 2 sticks Unsalted Butter, melted reserve 2T. to butter the baking dish
  • 1 tsp. vanilla or almond extract

Instructions

Apples:

  • Preheat oven to 350°
    Coat a 9x13 baking dish with 2 Tbs. butter.
  • Whisk together sugar, cornstarch and cinnamon.
    Add apples and lemon juice and toss to coat.
    Spoon evenly into baking dish.

Oat Topping:

  • Stir together oats, flour, sugar and salt.
    In a small bowl whisk together butter and vanilla.
    Pour butter/vanilla over oats and stir to blend.
  • Using your hands sorinkle topping over apples.
    I like to drizzle a little more butter, if you have it over the crumble.
  • Bake in 350° for 45-55 minutes. Apples should be bubbly and topping should be crisp and golden brown.
    Let cool for 10-15 minutes before serving
  • Scoop into a shallow bowl and serve with vanilla ice ceam of whipped ceam!

Notes

If you are buying apples, I like a combination of sweet and tart apples. Try Fuji or Honey Crisp with Granny Smith.