Apple Crisp

Ingredients

• 6 cups apples ((Fuji, Gala, or other), peeled, cored, and thinly sliced)
• 1/2 cup brown sugar (gently packed)
• 1 1/2 Tbsp cornstarch
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1 Tbsp lemon juice
• 2 Tbsp cold water
• 2/3 cup old fashioned oats
• 2/3 cup all-purpose flour
• 1/2 cup brown sugar (gently packed)
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup unsalted butter ((1 stick) cold)

Instructions

1. 1

   Preheat oven to 350 degrees Fahrenheit. Grease a 9x9-inch square baking dish or deep 9-inch pie dish with cooking spray.

2. 2

   APPLES: Peel, core, and thinly slice apples. Place in a large bowl. Toss with brown sugar, cornstarch, cinnamon, nutmeg, lemon juice, and water. Set aside to macerate (release juices).

3. 3

   CRISP TOPPING: In a separate bowl, combine the oats, flour, brown sugar, salt, and cinnamon. Stir together. Cut in the butter with a fork or pastry blender. Use hands to help the crumble mix together. (I like to clump it into chunks.)

4. 4

   Pour apples and any juices into the prepared baking dish. Sprinkle/clump topping over apples.

5. 5

   Bake at 350˚F for 35-45 minutes until the apples are tender, the crisp has browned, and the filling bubbles in the center. NOTE: Cover the pan with foil if the crisp browns faster than the filling bubbles in the center (not just bubbling around the edges). Check around the 25-30 minute mark.

6. 6

   Allow apple crisp to cool slightly before serving. Sauce will continue to thicken as it cools. Serve with a scoop of vanilla ice cream, if desired. Store leftovers covered at room temperature for a few days or up to a week in the refrigerator.