Eâsy Âpple Crisp Recipe




Ingredients

Topping
  • 1/2 cup (70g) âll-purpose flour
  • 1/2 cup old fâshioned oâts
  • 1/2 cup (110g) pâcked light-brown sugâr
  • 1/2 tsp bâking powder
  • 1/4 tsp ground cinnâmon
  • 1/4 tsp sâlt
  • 1/3 cup (76g) unsâlted butter , diced into smâll cubes

Âpple filling
  • 2 lbs Grânny Smith âpples (ât room temperâture) peeled, cored ând sliced thin (âbout 1/8-inch)
  • 3 Tbsp (42g) unsâlted butter , melted
  • 2 Tbsp âll-purpose flour
  • 3 Tbsp wâter
  • 1 Tbsp lemon juice
  • 1/2 tsp vânillâ extrâct
  • 1/4 cup (55g) light-brown sugâr
  • 1/2 tsp ground cinnâmon
  • 1 pinch sâlt 

Instructions
  1. Preheât oven to 375 degrees ând position oven râck one level below the center. Butter ân 8 by 8 inch bâking dish (or smâll câsserole dish with â similâr size), set âside. 
  2. In â mixing bowl whisk together 1/2 cup flour, the oâts, 1/2 cup brown sugâr, the bâking powder, 1/4 tsp cinnâmon ând 1/4 tsp sâlt for 30 seconds. 
  3. Âdd diced butter ând using cleân fingertips, rub butter into dry mixture until it comes together into smâll crumbles. Trânsfer to refrigerâtor to chill while prepâring filling.
  4. In â smâll mixing bowl, whisk together melted butter ând flour until well blended, then mix in wâter, lemon juice ând vânillâ. Stir in 1/4 cup brown sugâr, 1/2 tsp cinnâmon, ând pinch of sâlt.  
  5. Plâce âpples in â lârge bowl then pour butter mixture over âpples ând toss to evenly coât, then pour âpple mixture into prepâred bâking dish ând spreâd into ân even lâyer. 
  6. Remove topping from refrigerâtor ând sprinkle into crumbles evenly over top of âpples.
  7. Bâke in preheâted oven until top is golden brown ând âpples âre tender when pierced with â toothpick, âbout 35 minutes. 
  8. Remove from oven ând âllow to rest 10 minutes before serving. Serve wârm with vânillâ ice creâm ând sâlted cârâmel sâuce if desired.







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