Ingredients:
- 6 large (approx. 1.2 kg) firm apples (e.g., Granny Smith and Honeycrisp), peeled, cored, and sliced 1/2-inch thick
- 1/4 cup (50 g) Granulated Sugar
- 1 tablespoon (15 g) All-Purpose Flour (for filling)
- 1 teaspoon (5 g) Ground Cinnamon (for filling)
- 1/4 teaspoon (1 g) Freshly Grated Nutmeg
- 1/2 tablespoon (7 ml) Freshly Squeezed Lemon Juice
- 1 tablespoon (14 g) Unsalted Butter, cut into small cubes (for filling)
- 1 cup (120 g) All-Purpose Flour (for topping)
- 1 cup (100 g) Rolled Oats (Old-fashioned)
- 1/2 cup (100 g) Light Brown Sugar, packed
- 1/2 teaspoon (2 g) Ground Cinnamon (for topping)
- 1/4 teaspoon (1 g) Fine Sea Salt
- 8 tablespoons (1 stick or 113 g) Cold Unsalted Butter, cut into 1/2-inch cubes (for topping)
Instructions:
- Preheat the oven to 375°F (190°C). Lightly grease a 9x9 inch (23x23 cm) square baking dish or an equivalent 2-quart dish.
- Prepare the Crisp Topping: In a medium bowl, whisk together the 1 cup flour, oats, brown sugar, 1/2 teaspoon cinnamon, and salt. Add the 8 tablespoons of cold, cubed butter.
- Create Crumbles: Using your fingertips, a pastry blender, or two knives, quickly cut the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbles. Set the topping aside.
- Mix the Apple Filling: In a large bowl, toss the peeled and sliced apples with the granulated sugar, 1 tablespoon of flour, 1 teaspoon cinnamon, nutmeg, and lemon juice until the fruit is evenly coated.
- Assemble: Dot the 1 tablespoon of cubed butter over the bottom of the prepared baking dish. Pour the apple mixture into the dish, ensuring it is level. Scatter the prepared crisp topping evenly over the apple filling.
- Bake: Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the topping is deep golden brown and the apple juices are bubbling vigorously.
- Rest and Serve: Remove the crisp from the oven and let it rest on a wire rack for at least 10 minutes before serving. Serve warm with pouring custard or vanilla ice cream.