Apple Crisp
Tender apples sweetened with maple syrup bake beneath a buttery oat topping in this homemade apple crisp. Lemon juice balances the sweetness, while cinnamon and nutmeg add warmth.
25 minutes, 8 Servings
Ingredients
| 1/2 cup plus 1 tsp | Unsalted butter, cold and cubed, plus 1 tsp softened butter for the dish |
| 3 lb | Firm baking apples, such as Granny Smith and Honeycrisp |
| 1/4 cup | Pure maple syrup |
| 1 Tbsp | Fresh lemon juice |
| 1 tsp | Pure vanilla extract |
| 3/4 cup plus 2 Tbsp | All-purpose flour, divided |
| 1 1/2 tsp | Ground cinnamon, divided |
| 1/4 tsp | Ground nutmeg |
| 1/2 tsp | Fine salt, divided |
| 1 cup | Old-fashioned rolled oats |
| 1/2 cup | Packed light brown sugar |
Preparation
| 1. Preheat the oven to 350°F. |
| 2. Grease a 9-by-13-inch baking dish with the 1 tsp softened butter. |
| 3. Peel the apples. |
| 4. Cut the apple flesh away from the cores. |
| 5. Slice the apples into 1/4-inch-thick wedges. |
| 6. Toss the apple slices with the maple syrup, lemon juice, vanilla, 2 Tbsp flour, 1 tsp cinnamon, nutmeg, and 1/4 tsp salt in a large bowl . |
| 7. Spread the apple mixture evenly in the prepared dish. |
| 8. Stir the oats, remaining 3/4 cup flour, brown sugar, remaining 1/2 tsp cinnamon, and remaining 1/4 tsp salt together in a separate bowl . |
| 9. Work the 1/2 cup cold cubed butter into the oat mixture with a pastry cutter until moist, pea-sized clumps form. |
| 10. Scatter the topping evenly over the apples. |
| 11. Bake on the middle rack for 45 to 55 minutes, until the topping is golden, the filling bubbles near the center, and a knife slides easily through the apples; loosely cover with foil if the topping browns before the apples soften. |
| 12. Let the crisp rest on a heatproof surface for 20 minutes so the filling thickens. |
| 13. Spoon into bowls to serve warm. |
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