The BEST Apple Crisp
Desert
Ingredients
Crumble Topping:
2/3 cup old-fashioned rolled oats
1/2 cup all-purpose flour
1/2 cup light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 cup salted butter , cut into small pieces
Apple filling:
3-4 large Granny Smith apples , peeled and thinly sliced
3 Tablespoons salted butter , melted
2 Tablespoons all-purpose flour
1 Tablespoon lemon juice
3 Tablespoons milk
1/2 teaspoon vanilla extract
1/4 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
For serving (optional):
vanilla Ice Cream
Homemade Caramel Sauce
Directions
Preheat oven to 375 degrees F.
Crumble Topping:
In a medium size bowl combine oats, flour, brown sugar, cinnamon, and baking powder. Add butter and cut in with a pastry blender or fork until well combined. Refrigerate while you prepare the apple filling.
Apple Filling:
(I use a Johnny Apple Peeler to peel, core and slice the apples all at once. It makes the process a lot faster!)
In a small bowl stir together melted butter and flour until smooth. Add lemon juice, milk and vanilla and stir. Stir in brown sugar, cinnamon, and nutmeg.
Pour butter mixture over apples and toss to coat. Pour apple mixture into an 8×8-inch baking dish and spread into an even layer. Sprinkle crumble topping evenly over the apples.
Bake for about 35 minutes or until golden brown and top is set. Remove from oven and allow to cool for at least 10 minutes before serving.
Serve with vanilla ice cream and homemade caramel sauce, if desired.
Notes
Make Ahead Instructions: Make the apple filling as instructed but add an extra splash of lemon juice to keep the apples from turning brown. Store in an air-tight container, in the fridge, for up to one day. Make the crumb topping and store separately in the fridge.
Freezing Instructions: Prepare and bake apple crisp as directed. Cool completely, then cover with a double layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then warm in a 350°F oven for 20-25 minutes or until heated through.
Gluten Free Apple Crisp: Substitute Gluten-free flour and oats.
Apple Crisp Without Oats: Omit the oats and add an extra ⅓ cup flour and ⅓ cup brown sugar.
Crockpot Apple Crisp: Place prepared apple filling in the bottom of the slow cooker. Add crumble topping. Place a few paper towels on top of the oat topping, to keep condensation from the lid from making the topping soggy. Cook on high for 3-4 hours, or low for 6-8 hours until apples are tender.
Nutrition
Calories: 382kcal Carbohydrates: 57g Protein: 2g
Fat: 16g Saturated Fat: 10g Cholesterol: 42mg
Sodium: 64mg Potassium: 235mg Fiber: 3g
Sugar: 38g Vitamin A: 560IU Vitamin C: 6.1mg
Calcium: 63mg Iron: 1.2mg