Ingredients:

  • 6 large Honeycrisp or Granny Smith apples (approx. 2 lbs / 900g), peeled, cored, and sliced 1/4 inch thick
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (15ml) lemon juice
  • 1 tsp cornstarch
  • 2 tsp ground cinnamon (divided)
  • 1/4 tsp ground nutmeg
  • 1 cup (90g) old-fashioned rolled oats
  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) light brown sugar, packed
  • 1/2 tsp baking powder
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1/4 tsp fine sea salt

Instructions:

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x9 inch baking dish.
  2. In a large bowl, toss the sliced apples with granulated sugar, lemon juice, cornstarch, 1 teaspoon of cinnamon, and nutmeg until evenly coated. Pour into the prepared dish.
  3. In a separate medium bowl, whisk together the flour, rolled oats, brown sugar, baking powder, the remaining 1 teaspoon of cinnamon, and salt.
  4. Add the cold, cubed butter to the dry mixture. Use a pastry cutter or fingertips to work the butter in until it resembles coarse crumbs with some pea-sized lumps.
  5. Sprinkle the crumble mixture evenly over the apples, pressing down very lightly.
  6. Bake for 40–45 minutes until the fruit juices are bubbling and the topping is a deep golden brown.
  7. Allow the crisp to cool for 10–15 minutes before serving to let the juices set.