Ingredients:

  • 6 large apples (Granny Smith and Honeycrisp/Bramley mix recommended)
  • 50g granulated sugar (for filling)
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon all-purpose flour (for filling)
  • 1-2 tablespoons cold water (optional)
  • 175g all-purpose flour (for topping)
  • 100g rolled oats (old-fashioned)
  • 100g light brown sugar, packed (for topping)
  • 50g granulated sugar (for topping)
  • 115g cold unsalted butter, cubed
  • ¼ teaspoon salt

Instructions:

  1. Preheat oven to 190°C (375°F / Gas Mark 5). Lightly butter the 9-inch square or equivalent baking dish.
  2. Peel, core, and slice the apples into roughly 1/4-inch thick pieces. Uniformity aids in even cooking.
  3. In a large bowl, gently toss the apple slices with the 50g granulated sugar, lemon juice, cinnamon, nutmeg, and 1 tablespoon of flour until evenly coated. Transfer the mixture to the prepared baking dish.
  4. To make the topping, combine the 175g flour, rolled oats, brown sugar, granulated sugar, and salt in a separate bowl.
  5. Add the cold, cubed butter to the dry topping mixture. Using your fingertips or a pastry blender, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs with some pea-sized clumps remaining. Do not overwork.
  6. Scatter the crisp topping evenly over the apple mixture. Ensure all the fruit is covered, but do not press the topping down firmly; keep it loose for maximum crunch.
  7. Place the dish on a middle oven rack and bake for 40–45 minutes. The crisp is ready when the topping is deep golden brown and the fruit filling is bubbling vigorously around the edges.
  8. Allow the Apple Crisp to cool on a wire rack for at least 15–20 minutes before serving. This allows the filling to set slightly.