Apple Crisp

Notes

For extra zing, add lemon zest. If you’re a fan of citrus flavors, add lemon zest to the filling! Or use orange zest. Citrus immediately adds brightness to the warm, earthy flavors in the apple filling.

The butter should be cold. If you want to prepare ahead of time, make the topping and then refrigerate it. The butter in the topping should be cold so that it holds its shape in big, crunchy pieces during baking.

Don’t be shy with the crisp topping. The crisp-chewy streusel topping with oats is a favorite, so don’t skimp! I call it a “too much is never enough” situation and tend to mound it pretty high. As the apples soften and release their juices, the whole thing will drop a bit and won’t be piled so high.

Switch up the spices. While I love the timeless combination of cinnamon and nutmeg, feel free to add ¼ teaspoon ground cardamom, cloves, allspice, or any other spice you enjoy.

	1.1kg Apples (Peeled, cored, sliced)
	2 Tbsp Lemon Juice - Save Lemon Zest
	66g Granulated Sugar
	1 Tbsp Flour
	½ tsp Cinnamon
	¼ Nutmeg
	56g Unsalted Butter - Cut into small cubes
	For the Crumble
	1¼ Cup Rolled Oats
	90g Flour
	110g Light Brown Sugar
	1 tsp Cinnamon
	½ tsp Salt
	170g Unsalted Butter - Cold and small cubes

1.	Preheat the oven to 180°C. Lightly grease an 8×8-inch baking dish.
2.	In a large bowl, toss the apple with the lemon juice. Add the sugar, flour, cinnamon, and nutmeg and toss until well combined. Spread into the baking dish. Sprinkle with butter.
3.	For the Topping
4.	In a small bowl, stir together the oats, flour, sugar, cinnamon, and salt. Add the cold cubed butter to the mixture and work together with your hands or a fork until the mixture is crumbly and has clumps about the size of peas. Sprinkle the topping all over the top of the apple
5.	Bake for 45 minutes or until the top is golden brown and the juices are bubbling. Cool for a few minutes and serve warm with vanilla ice cream if desired.

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Rating

Ingredients

Instructions

Notes