Apple Crisp ~ Yummy
This cinnamon-scented crisp is best served still
warm from the oven, topped with a scoop of
vanilla, cinnamon, or caramel ice cream.
The secret to a crunchy, chunky topping is
working the oat mixture into large clumps with your hands
this helps the topping hold together atop the apples while
toasting to a golden brown.
Prep: 20 minutes
Total: 1 hour 25 minutes
3/4 cup all-purpose flour (spooned and leveled)
1/4 cup packed light-brown sugar
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1 cup old-fashioned rolled oats (not quick-cooking)
3 pounds apples, such as Empire, Gala, or Braeburn,
peeled, cored, and cut into 1/2-inch chunks
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
Preheat oven to 375 degrees. In a large bowl,
mix together flour, brown sugar, salt, and 2 tablespoons
granulated sugar. Cut butter into flour, using a pastry blender
or two knives, until mixture is the texture of coarse meal.
Add oats, and use your hands to toss and squeeze mixture until
large, moist clumps form. Transfer to freezer to chill while
you prepare apples.
In another large bowl, toss apples with lemon juice,
cinnamon, and remaining 1/2 cup granulated sugar.
Transfer to a shallow 2-quart baking dish, and sprinkle
with topping mixture. Place baking dish on a rimmed baking sheet,
and bake until golden and bubbling, 55 to 65 minutes.
Let cool 10 minutes before serving.