Ingredients
For the apple filling:
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6 medium apples (Granny Smith, Honeycrisp, or a mix), peeled and sliced
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2 tablespoons lemon juice
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1/3 cup granulated sugar
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2 tablespoons brown sugar
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1 tablespoon all-purpose flour
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Pinch of salt
For the oat topping:
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3/4 cup old-fashioned rolled oats
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3/4 cup all-purpose flour
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2/3 cup packed brown sugar
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1/2 teaspoon cinnamon
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1/4 teaspoon salt
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1/2 cup (1 stick) unsalted butter, cold and cut into cubes
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish or deep pie dish with butter or nonstick spray.
Peel, core, and slice the apples into 1/4-inch thick wedges. Toss them in a large bowl with lemon juice to prevent browning.
Add the sugar, brown sugar, cinnamon, nutmeg, flour, and a pinch of salt. Stir until the apple slices are evenly coated, then pour them into the baking dish.
In another bowl, combine oats, flour, brown sugar, cinnamon, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
Sprinkle the oat topping evenly over the apples. Bake for 40–45 minutes, or until the top is golden brown and the apple filling is bubbling at the edges.
Let the crisp cool for at least 10 minutes before serving. Serve warm, ideally with a scoop of vanilla ice cream or a drizzle of caramel sauce.