Apple Crisp
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https://instructions.wiki/recipes/apple-crisp
Makes 8 · 20 min prep · 45 min cooking
Ingredients
- 3 lb (1.4 kg) firm tart apples such as Granny Smith, Honeycrisp, or a mix, peeled, cored, and sliced 1/4 inch thick
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 1/2 teaspoons ground cinnamon, divided
- 1 cup (90 g) old-fashioned rolled oats
- 3/4 cup (95 g) all-purpose flour
- 3/4 cup (160 g) packed light brown sugar
- 1/4 teaspoon salt
- 10 tablespoons (140 g) cold unsalted butter, cut into 1/2 inch cubes, plus more for the dish
Heat the oven to 350F (175C)
Butter a 9 by 13 inch baking dish. Set it on a rimmed baking sheet to catch any juices that boil over.
Toss the apples
Combine the sliced apples, granulated sugar, lemon juice, cornstarch, and 1 teaspoon of the cinnamon in a large bowl. Toss until no dry cornstarch is visible. Tip the apples into the dish and spread them level. The dish will look full, and the fruit will settle as it bakes.
Make the streusel
Stir the oats, flour, brown sugar, salt, and the remaining 1/2 teaspoon cinnamon together in a medium bowl. Add the cold butter cubes. Rub the butter into the dry mixture with fingertips, or cut it in with a pastry blender, until the largest pieces are the size of peas and the mixture holds together when squeezed. Stop before it turns into a paste.
Bake until the juices bubble
Scatter the streusel evenly over the apples without pressing it down. Bake for 40 to 50 minutes. The crisp is done when the topping is deep golden brown and the juices bubble thickly at the edges of the dish, not just at the center. A paring knife should slide through an apple slice with no resistance.
Rest before serving
Let the crisp sit for at least 10 minutes. The juices thicken as they cool, and straight from the oven they run thin.
Make ahead. Assemble the fruit in the dish and store the streusel separately in the refrigerator for up to a day. Top and bake as written, adding about 10 minutes.