Ingredients:

  • 6 medium apples (about 1.5 kg), mixed tart/sweet, peeled, cored, and sliced 1/4 inch thick
  • 1/4 cup (50 g) Granulated Sugar (for filling)
  • 2 Tbsp (15 g) All-Purpose Flour (for filling)
  • 1 Tbsp (15 ml) fresh Lemon Juice
  • 1 tsp (5 g) Ground Cinnamon (for filling)
  • 1/4 tsp (1 g) Ground Nutmeg
  • 1/8 tsp (0.5 g) Salt (for filling)
  • 1 cup (120 g) All-Purpose Flour (for topping)
  • 1 cup (90 g) Rolled Oats (Old-fashioned)
  • 1/2 cup (110 g) packed Light Brown Sugar
  • 1/4 cup (50 g) Granulated Sugar (for topping)
  • 1/2 tsp (2.5 g) Ground Cinnamon (for topping)
  • 1/4 tsp (1.5 g) Salt (for topping)
  • 1 stick (1/2 cup, 113 g) cold Unsalted Butter, cubed

Instructions:

  1. Preheat the oven temperature to 375°F (190°C). Lightly butter the inside of the 9x13 inch baking dish.
  2. Slice Apples: Peel, core, and slice the apples into uniform 1/4-inch thick pieces. Place them immediately into a large mixing bowl.
  3. Combine Dry Ingredients: In a small bowl, whisk together the 1/4 cup granulated sugar, 2 Tbsp flour, cinnamon, nutmeg, and pinch of salt. Sprinkle the lemon juice over the apples, tossing gently. Then, sprinkle the dry spice mixture over the apples and toss again until every apple slice is lightly coated. Transfer the apple mixture into the prepared baking dish, spreading them out evenly.
  4. Prepare the Crumble Topping: In a separate medium bowl, combine 1 cup flour, rolled oats, brown sugar, 1/4 cup granulated sugar, 1/2 tsp cinnamon, and 1/4 tsp salt. Mix thoroughly.
  5. Cut in Butter: Add the cold, cubed butter to the dry mixture. Using a pastry blender, two knives, or your fingertips, quickly work the butter into the dry ingredients until the mixture resembles coarse sand mixed with some pea-sized crumbs. The key is to keep the butter cold.
  6. Assemble and Bake: Scatter the oat crumble topping evenly over the apple filling, ensuring the apples are mostly covered. Do not pack the topping down. Place the dish in the preheated oven.
  7. Bake for 45 to 50 minutes. The crisp is finished when the topping is deep golden brown and the apple filling is visibly bubbling thickly around the edges. If the topping starts browning too quickly, lightly tent the dish with aluminum foil.
  8. Rest: Remove from the oven and allow the crisp to rest on a wire rack for at least 15 minutes before serving. This resting time is crucial, allowing the filling juices to thicken up properly.