Apple Crisp
Apple Crisp
Serves 6 to 8.
For the filling:
2 1/2 pounds (6 medium apples, a mixture of sweet/tart apples Gold Delicious, Mactintosh, Granny Smith or Pink Lady, or other tart/sweet apples!)
1 to 2 tablespoons granulated sugar
1 tablespoon packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
Big pinch of salt
For the topping:
1 stick (1/2 cup) butter
1 cup all-purpose flour
1/3 cup rolled oats
1/3 cup packed light brown sugar
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon fine salt (if you’re using unsalted butter)
Vanilla ice cream, for serving
1. Prepare the filling: Set a rack in the center of the oven and heat it to 350°F.
2. Peel the apples. Cut them in half and then into quarters. Place each quarter on a cutting board, and cut diagonally across the corner of the apple quarter to remove the core and seeds. Discard the core. Cut each apple piece into 1-inch cubes.
3. Place the apple cubes into a large bowl. Add the granulated sugar, brown sugar, cinnamon, vanilla, and salt. Mix it all together using a big spoon or your hands until combined.
4. Prepare the topping: Butter a glass or ceramic pie plate or 8-inch baking pan. Dump the apples into the
pan, and press them evenly into place. Set the mixing bowl aside.
5. Cut the butter into small cubes (about the size of 2x2 lego pieces). Set aside.
6. In the same bowl that was used for the apples, combine the flour, oats, light brown sugar, granulated sugar, cinnamon and salt. Mix it well with your hands or a spoon until the sugars are broken up and everything is well-combined. Work the butter pieces into the flour mixture with either your hands or a pastry cutter, or two butter knives, until the mixture comes together.
7. Press the topping mixture onto the apples and cook in the oven until the top is brown and crispy and the apple filling bubbles, 50 to 60 minutes. Let rest for a few minutes before serving. Serve warm in a mug or ramekin with a scoop of vanilla ice cream on top so that the ice cream can melt into the hot apple crisp. Recipe by Jill Santopietro.