Apple Crisp

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Ingredients

For the Apple Filling

• 6 medium apples, about 2 1/2 to 3 pounds total

• 1 tablespoon fresh lemon juice

• 1/3 cup packed light brown sugar

• 1teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon kosher salt

• 1 tablespoon all-purpose flour or cornstarch

• 1 teaspoon vanilla extract

For the Crisp Topping

• 1 cup old-fashioned rolled oats

• 3/4 cup all-purpose flour

• 2/3 cup packed light brown sugar

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon kosher salt

• 8 tablespoons (1 stick) cold unsalted butter, cut into small cubes

• Optional: 1/2 cup chopped pecans or walnuts

For Serving

• Vanilla ice cream or lightly sweetened whipped cream, optional

·       Instructions

·      1. Heat the oven and prepare the dish:Preheat the oven to 350°F. Lightly butter or grease a 9-inch square baking dish or a similar 2-quart baking dish.

·      2. Prepare the apples: Peel the apples if desired, then core and slice them into pieces about 1/4 inch thick. Place them in a large bowl and toss with lemon juice, brown sugar, cinnamon, nutmeg, salt, flour or cornstarch, and vanilla. Transfer the mixture to the prepared baking dish and spread it into an even layer.

·      3. Make the topping: In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter. Use a pastry cutter, fork, or your fingertips to work the butter into the dry ingredients until the mixture forms coarse crumbs with some pea-size pieces. Stir in nuts if using.

·      4. Top the apples: Scatter the crisp mixture evenly over the apples. Do not press it down firmly; a loose topping creates better texture as it bakes.

·      5. Bake: Bake for 40 to 45 minutes, or until the topping is golden brown and the apple filling is bubbling around the edges. If the top browns too quickly, loosely cover the dish with foil during the final 10 minutes.

·      6. Rest before serving: Let the apple crisp rest for at least 10 to 15 minutes before serving. This gives the filling time to thicken slightly while still keeping the dessert warm. Serve plain or with vanilla ice cream or whipped cream.

 Helpful Tips

• For the best flavor and texture, use a mix of apple varieties. Pair a tart apple such as Granny Smith with a sweeter, firmer apple such as Honey-crisp, Pink Lady, or Fuji.

• Old-fashioned rolled oats create a heartier topping than quick oats. Avoid steel-cut oats for this recipe.

• Keep the butter cold until you are ready to mix the topping. Cold butter helps       create distinct, crisp crumbs rather than a flat topping.

• If you prefer a less-sweet dessert, reduce the brown sugar in the filling to 1/4       cup.

• For extra fall flavor, add a pinch of ground ginger or cardamom to the filling.

Make-Ahead & Storage

·      Apple crisp can be assembled several hours in advance and refrigerated before baking. If baking directly from the refrigerator, allow a few extra minutes in the oven.

·      Store cooled leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or warm the baking dish in a 325°F oven until heated through. The topping is usually crispiest when reheated in the oven.