Fresh, tart Granny Smith apples mixed with sugar and spicy cinnamon. The crowning glory is the butter, brown sugar, and oatmeal topping. Bake it in the oven and you have the irresistible aroma of apple pie that makes you want dessert before dinner. I’ve thrown you the bait — are you hooked yet?
This apple crisp is every bit as homey and satisfying as a pie — it’s comfort food at it’s best. The warm cinnamon apples are complimented so well by the topping — the oats give it a wonderful nutty flavor. If you’re not an apple lover, you can use peaches, nectarines, berries, or rhubarb. You really can’t go wrong. From a baker’s perspective, it doesn’t get much easier than this. When I made this crisp, I was completely thinking that I wanted apple pie. The problem was that I didn’t have the time to fuss with making pie dough and rolling it out. Enter apple crisp. Easy prep, assembly, and no flour covered countertops. It’s a definite win-win.
- (5) large Granny Smith apples (about 5 cups), peeled, cored, and chopped in 1" chunks
- 1 tablespoon fresh lemon juice
- 4 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch or flour
- 1 cup rolled oats
- 1/2 teaspoon cinnamon
- 3 tablespoons brown sugar
- 3 tablespoons flour
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter
- 1/4 cup walnut or pecan pieces (optional)
Preheat oven to 350 degrees. Spray a 2 quart baking dish with cooking spray.
In a large bowl, combine apples, lemon juice, granulated sugar, cinnamon and cornstarch. Pour into prepared baking dish and spread into an even layer.
Prepare the topping. Combine oats, cinnamon, brown sugar, flour, and salt. Cut in the butter with a fork, pastry blender, or even your hands until the mixture forms pea sized crumbs. Gently stir in the walnuts or pecans if you are using them. Sprinkle evenly over the apples.
Bake at 350 degrees for about 40 minutes or until the filing is bubbly and the topping is golden brown. Cool slightly on a wire rack. Serve warm with a scoop of vanilla ice cream or fresh whipped cream.
You can assemble the crisp in advance, cover with plastic wrap, and store in the refrigerator before baking. When you are ready to bake it, let the crisp sit at room temperature about 30 minutes, remove the plastic wrap, then bake.