Ingredients:

  • 6 large firm apples (e.g., Granny Smith/Honeycrisp mix), peeled, cored, and sliced 1/4 inch thick
  • 1/2 cup (100g) Granulated Sugar (for filling)
  • 2 tablespoons All-Purpose Flour (for filling)
  • 1 teaspoon Ground Cinnamon (for filling)
  • 1 tablespoon Fresh Lemon Juice
  • 2 tablespoons Unsalted Butter (cubed, for filling)
  • 1 1/4 cups (150g) All-Purpose Flour (for topping)
  • 1 cup Rolled Oats (Old Fashioned/Jumbo)
  • 1/2 cup (100g) Light Brown Sugar, packed (for topping)
  • 1/4 cup (50g) Granulated Sugar (for topping)
  • 1 teaspoon Ground Cinnamon (for topping)
  • 1/4 teaspoon Salt
  • 1/2 cup (113g) cold Unsalted Butter, cubed (for topping)

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch (23x33 cm) baking dish.
  2. In a large bowl, toss the sliced apples with 1/2 cup granulated sugar, 2 tablespoons flour, 1 tsp cinnamon, and lemon juice until evenly coated.
  3. Transfer the seasoned apples into the prepared baking dish, spreading them into an even layer. Dot the top of the apples evenly with the 2 tablespoons of cubed butter.
  4. In a separate bowl, whisk together the topping ingredients: 1 1/4 cups flour, rolled oats, brown sugar, 1/4 cup granulated sugar, 1 tsp cinnamon, and salt.
  5. Add the cold, cubed butter to the dry topping mixture. Use a pastry blender or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs, with some pea-sized chunks remaining. Do not overwork.
  6. Sprinkle the crumb mixture evenly over the apple layer. Keep the topping loose for maximum crunch.
  7. Bake for 35–45 minutes, or until the topping is deeply golden brown and the fruit juices are bubbling thickly around the edges.
  8. Let the crisp rest on a cooling rack for at least 15–20 minutes before serving to allow the juices to set properly.