Old Fashioned Apple Crisp

The magic to an award-winning apple crisp?? The secret is in the topping. Specifically, an oat -based crumble topping.

A nostalgic recipe created by my

Nana- the topping includes equal parts of brown sugar, flour and oats which makes this the ultimate autumnal dessert.

To peel apples or not to peel??

I personally like keeping the peel on the apples (many people may disagree with me and I totally understand why) however one day I was lazy and decided not to peel the apples and ended up preferring it.

INGREDIENTS

APPLE FILLING

• 2 pounds of apples (any variety) cored and sliced thin (about 1/8-inch) (peeled if you’d like)

• 2 tablespoons all-purpose flour

• Juice from half a lemon

• ½ teaspoon vanilla extract

• ¼ cup granulated sugar

• ½ teaspoon ground cinnamon

TOPPING

• ½ cup all-purpose flour

• ½ cup oats

• ½ cup packed light-brown sugar

• ½ teaspoon baking powder

• ¼ teaspoon ground cinnamon

• ¼ teaspoon salt

• ⅓ cup unsalted butter, melted

INSTRUCTIONS —

Heat the oven to 350 degrees. Grease a brownie pan or small casserole dish (8x8 inch). Set aside.

MAKE TOPPING: In a bowl whisk together the flour, oats, brown sugar, baking powder, cinnamon and salt. Add melted butter and mix until well combined. Place in fridge to chill.

MAKE FILLING: Add the sliced apples to a large bowl. Pour in lemon juice and gently folder apples so apples are evenly coated (this is to prevent browning). Add flour, vanilla, granulated sugar and cinnamon. Use a spatula to fold the apples into the sugar/flour mixture.

ASSEMBLE & BAKE: Pour apples into the prepared baking dish, spread into an even layer. Remove topping from the fridge and sprinkle into crumbles over the apples. Bake in the oven until top is golden brown (about 35 minutes).

Remove crisp from oven and let cool for 10 minutes. Serve warm with vanilla ice cream!