Ingredients:

  • medium apples (about 1.2 kg / 2.6 lbs) - tart like Granny Smith recommended
  • g Granulated Sugar
  • tablespoon Lemon Juice (freshly squeezed)
  • teaspoon Ground Cinnamon (for filling)
  • /4 teaspoon Ground Nutmeg
  • tablespoons All-Purpose Flour or Cornstarch (for filling)
  • g All-Purpose Flour (for topping)
  • g Rolled Oats (Old Fashioned)
  • g Light Brown Sugar (packed)
  • /2 teaspoon Ground Cinnamon (for topping)
  • /4 teaspoon Salt
  • g Unsalted Butter (cold, cut into small cubes)

Instructions:

  1. Preheat oven to 375°F (190°C). Peel, core, and slice apples into roughly ½-inch (1.25 cm) thick wedges.
  2. In a large bowl, toss the sliced apples with the granulated sugar, lemon juice, 1 tsp cinnamon, nutmeg, and the 2 tbsp of flour/cornstarch until evenly coated.
  3. Spread the seasoned apple mixture evenly into a prepared 9x13 inch (or similar 2.5-quart) baking dish. Set aside.
  4. Make the Crisp Topping: In a separate medium bowl, whisk together the 180g flour, oats, brown sugar, ½ tsp cinnamon, and salt.
  5. Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the mix until the mixture resembles coarse breadcrumbs, with some pea-sized clumps remaining. Do not overwork the mixture.
  6. Sprinkle the crisp topping evenly over the apple base, ensuring the apples are mostly covered.
  7. Bake for 40–45 minutes, or until the topping is deeply golden brown and the apple filling is bubbling vigorously around the edges.
  8. Allow the crisp to cool on a wire rack for at least 15–20 minutes before serving to allow the juices to thicken.